Monday, 14 February 2011

Lamb Casserole with Chorizo, Winter veg and Mint Doughballs

This lamb casserole is a hearty dish and the addition of Chorizo gives it a warm spicy taste.  I have used some trimmed, lamb leg steaks and left them whole.

The doughballs have a hint of mint going through them and they taste great.


1 kg lamb leg steaks, trimmed of excess fat
1 large onion, chopped
2 large leeks, washed, trimmed and cut into thick rounds
1/2 swede, cut into chunks
2 carrots, cut into chunks
A little oil
3 Chorizo sausages, cut into small chunks
2 x 400g tinned chopped plum tomatoes
A little flour to coat the lamb
Salt to taste

For the doughballs

100g self-raising flour
50g suet
Large pinch of salt
5 tbsp cold water
1 tbsp chopped mint or 2 tsp garden mint sauce

Heat a little oil over a medium heat and soften the onion.  Toss the lamb in a little flour to coat.  Add the lamb and chorizo and cook until the lamb is browned, stirring frequently.

Add the winter vegetables and cook for a few minutes, still stirring frequently.  Now add the tomatoes and water, stir to combine and bring to a simmer.  Place a lid on and cook for 40 minutes over a low heat.

Place the flour, salt and suet in a bowl, add the water and mint and mix to a loose dough.  Using around 1 dessert spoon form the dough into balls (you may need to flour your hands for this) place the doughballs on top of the casserole and replace the lid.  Cook for 15-20 minutes until the doughballs are risen and spongy to the touch.

Enjoy with some crusty bread to mop up the juices.

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