Red Wine Lamb Casserole

Ingredients

• 300g lean diced lamb
• 2 red onions, diced
• 2 garlic cloves, crushed
• 200g button mushrooms
• 200g baby carrots
• 2 tbsp red wine
• 1 tbsp plain flour
• 500ml red wine
• 1-2 tsps vegetable stock powder
• 1 tbsp mixed herbs, freshly chopped

Cooking Instructions

1. Preheat a non-stick saucpan until very hot. Add 300g lean diced lamb and quickly brown on all sides then add 2 diced red onions, 2 crushed garlic cloves, 200g button mushrooms and 200g baby carrots.
2. When the onions are soft, add 2 tbsps of red wine and sprinkle over 1 tbsp of plain flour (can be gluten free), cooking out for 1 minute before gradually adding 500ml more of red wine.
3. Add 1-2 tsps vegetable stock powder and 1 tbsp freshly chopped mixed herbs. Simmer gently for 35-40 minutes until the meat is tender, topping up with additional water if required.
4. Decorate with freshly chopped parsley and serve with seasonal vegetables.

Tips

Red wine tenderises the meat as well as adding flavour.