Lamb Cutlet Casserole is a traditional British recipe for a classic casserole of lamb cutlets, carrots and celery cooked in lamb or beef stock thickened with flour and flavoured with tomato puree. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Cutlet Casserole.
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Ingredients:
8 lamb cutlets
2 tbsp oil
1 onion, chopped
225g carrots, sliced
2 celery sticks, sliced
2 tbsp plain flour
350ml lamb or beef stock
3 tbsp tomato paste
1 tbsp Worcestershire sauce
3 bay leaves
1/2 tsp dried mint
salt and black pepper, to taste
Method:
Add the oil to a frying pan and use to brown the lamb. Transfer to an oven-proof casserole dish and set aside. Add the vegetables to the frying pan and fry for about 4 minutes, stirring all the while then add the flour and fry for 1 minute before adding the stock.
Stir rapidly to mix into the flour then add the tomato paste and the Worcestershire sauce. Season to taste, bring to a boil then add to the casserole along with the bay leaves and mint.
Add the lid to the casserole and place in an oven pre-heated 180°C (350°F/Gas Mark 4) and allow to cook for 90 minutes, or until the meat is tender. Serve hot with buttered mashed potatoes and boiled root vegetables.
