Lamb Casserole & Spring Vegetables | Recipe | Simply Beef & Lamb
Lamb Casserole with Spring Vegetables
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Cooking tools:
- Kitchen scale
- Nonstick skillet
- Dutch oven
- Zip-top bag
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Oven
- Wooden spoon
- Spoon
Ingredients
- 675g lean lamb neck fillet or shoulder, cut into 2.5cm cubes
- 1 tablespoon oil
- 2 teaspoons curry powder
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 850ml good, hot lamb stock
- 450g new potatoes, halved
- 2 leeks, finely sliced
- 100g fresh peas
- 2 tablespoons freshly chopped coriander or flat-leaf parsley
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