Lamb casserole with spring vegetables | casserole recipes

Ingredients

• 675 g lean lamb neck fillet or shoulder, cut into 2.5cm/1inch cubes
• 1 tbsp. oil
• Salt and freshly milled black pepper
• 2 tsp. curry powder
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 850 mL hot lamb stock
• 450 g new potatoes, halved
• 2 leeks, finely sliced
• 100 g fresh peas
• 2 tbsp. freshly chopped coriander or flat-leaf parsley