French Lamb Casserole

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50g/2oz butter or margarine

2 quartered onions

675g/1.5lb lean stewing lamb cut into serving sized pieces

40g/1.5oz seasoned flour

600ml/1 pint stock

salt & freshly ground black pepper

3 tablespoons tomato puree

1 clove garlic, crushed

1 bouquet garni

8 small button onions

100g/4oz shelled peas


  1. Melt half the butter or margarine in a flameproof casserole and add the onion quarters.Fry gently until golden, about 8 minutes.
  2. Add the meat and fry gently until brown on all sides, about 10 minutes.
  3. Shower in the flour and cook for 1 minute.
  4. Gradually blend in the stock and season to taste.
  5. Add the tomato puree, garlic and bouquet garni.
  6. Cover and cook in a moderate oven (180 c, 350 F, Gas Mark 4) for 1.25 hours, or until the meat is tender.
  7. Meanwhile, cook the button onions in the remaining butter or margarine until golden, about 8 minutes.
  8. Add to the casserole with the peas and cook for a further 20 minutes.

Other-cuts Stew/Casseroles Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522