This Slow Cooker Lamb Casserole ticks all the boxes: easy, hearty, comforting and incredibly delicious! Tender, melt-in-the-mouth diced lamb cooked with vegetables in a rich tomato and red wine gravy. Add my easy dumplings and you have a crowd-pleasing meal that the whole family will enjoy.
salt and freshly ground pepper, a few turns of the mill
2tbspolive oil
60ml(1/4 cup) red wine
2brown onions, finely diced
3celery ribs, finely diced
3carrots, peeled and sliced or finely diced
2tspsalt
2tspbrown sugar
2tspmixed Italian herbs or Herbes de Provence
1tspgarlic powder(or garlic granules)
2tbspbalsamic vinegar
1tbspsoy sauce
1tbspWorcestershire sauce
3tbsptomato paste(tomato purée)
2large tomatoes, finely diced or 1 can chopped tomatoes
3medium potatoes, peeled and cubed
1sweet potato, peeled and cubed
500ml(2 cups) beef broth or stock made with stock cube
1bay leaf
FOR THE DUMPLINGS (OPTIONAL)
240g(1 cup) plain full fat yogurt
240g(2 cups) self raising flour
3tbspParmesan cheese, grated
1tspgarlic powder
1tspmixed Italian herbs or Herbes de Provence
1/2tspsalt
Instructions
PREPARE AND COOK THE LAMB CASSEROLE
Season the diced lamb with salt and pepper and dust with cornflour. Mix well to combine.
900 g (2 lbs) diced lamb shoulder, 1 tbsp cornflour, salt and freshly ground pepper
Heat the olive oil in the slow cooker if it has a sauté function or in a large skillet. Brown the lamb pieces in batches over high heat, allowing them to get a good sear. Set aside.
2 tbsp olive oil
Pour the red wine to deglaze the pan (it will steam and spatter so stand back!) and loosen any browned bits with a wooden spoon. These little sticky browned bits are called the "fond", are essential in creating the base of our gravy.
60 ml (1/4 cup) red wine
Add the onions, celery, carrots, seasoning, sugar and herbs to the slow cooker (or skillet) and cook over low heat, stirring frequently, until they have softened. At this point transfer these to your slow cooker if you have started preparing the recipe in a skillet.
2 brown onions, 3 celery ribs, 3 carrots, 2 tsp salt, 2 tsp brown sugar, 2 tsp mixed Italian herbs, 1 tsp garlic powder
Stir in the tomato paste, soy sauce, Worcestershire sauce, balsamic vinegar and tomatoes.
Add the potatoes, seared chunks of lamb and any cooking juices into the slow cooker. Stir in the beef broth, add the bay leaf, cover and cook for 6-8 hours on the LOW setting (or up to five on the HIGH setting).
3 medium potatoes, 1 sweet potato, 500 ml (2 cups) beef broth, 1 bay leaf
MAKE THE DUMPLINGS
Combine the yogurt, self raising flour, salt, garlic powder, herbs and Parmesan in a bowl until you have a sticky dough. Leave it to rest for 5-10 minutes, covered with a damp towel.
240 g (1 cup) plain full fat yogurt, 240 g (2 cups) self raising flour, 3 tbsp Parmesan cheese, 1 tsp garlic powder, 1 tsp mixed Italian herbs, 1/2 tsp salt
Form the dough into a log, dusting with flour as needed. Divide into 8-10 small pieces and roll each into a ball.
ADD DUMPLINGS TO THE STEW
Position the dumplings on top of the casserole, spaced slightly apart so they have room to expand. Cook for an extra 45-60 minutes on the high setting until the dumplings are plump and fluffy.
SERVE AND ENJOY!
Discard the bay leaf and have a taste so you can adjust the seasoning if necessary. Serve in bowls with a glass of red wine for the grown ups and bask in the warm comfort and heartiness of this simple dish!