Simple Lamb Casserole
Casseroles always taste better the day after they're cooked. It gives the ingredients time to fully release and combine all the flavours, but this casserole is still delicious made on the day.
Pour half the vegetable oil into a frying pan, season the lamb pieces and fry for 5 minutes until caramelised all over.
While the lamb is cooking in a separate oven-proof casserole, add the remaining oil and fry the button onions and carrots for 3-4 minutes until browned. Add the tomato puree and cook for a further 2 minutes.
Drain the lamb in a colander. Pour the white wine and Maderia into the frying pan, bring to the boil, scrape off the sediment from the bottom of the pan, add to the vegetables.
Add the lamb, garlic, tomatoes, herbs and stock to the casserole. The liquid should just cover the meat (add extra stock if it doesn't). Bring to the boil and place a circular piece of baking parchment over the lamb and vegetables. Cover with a lid and cook at 180˚C for 1½-2 hours or until lamb is tender. Season to taste.
To serve, spoon onto large bowls and scatter over the chopped mint leaves.
TIP When choosing cuts of meat for a casserole, buy something with fat on as this will prevent the meat from becoming dry.