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Winter Lamb and Cranberry Casserole....you'll love this!

32 comments


1lb Lean cubed lamb
1tsp ground cinnamon
1tsp ground coriander
1tsp ground cumin
2 tsp oil
6 shallots, peeled and halved
1 garlic clove, crushed (optional)
1 can or carton of chopped tomatoes
2tbsp tomato puree
4 oz dried Cranberries
1 tsp sugar
1/2 pint veg stock (you might need a little less, I only seem to need about 1/4 pint water and one stock cube)
salt and pepper
Green coriander for garnish

Serve with cous-cous, mashed potatoes, mashed swede, roast potatoes or anything else you fancy!

Preaheat the oven to 180C/Gas 4.

Place the meat in a mixing bowl and add the spices and oil and give it a good mix to coat the meat. Next brown the meat off in the oil in a good solid frying pan. Then put everything else together (except the green coriander) in a casserole pot and add the meat and stick it in the oven. It only takes about an hour, but I often turn the oven down and cook it longer to get it extra tender. If it’s watery, take the lid off for the last 15 mins of cooking to thicken the sauce….yum yum! Great for a christmas eve supper or carol singers supper!

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Comments

 

That looks delicious, KS! I am writing it down for Esther. I think I can get cranberries, but, we'll have to use goat...! lol! :))

23 Nov, 2011

 

sounds yummy karen, may try this as we love lamb, :o))

23 Nov, 2011

 

mmmmmm Going to try cook this thanks Karen - into the favs

23 Nov, 2011

 

Enjoy...we are having it for dinner tonight. Karen..you can use Apricots instead.

23 Nov, 2011

 

mmmmmm, that sounds lovely, thanks karen, into my favourites!!

23 Nov, 2011

 

Yes, Karen, apricots work well with lamb, but the cranberries sound good, too. Like your new 'image'!

23 Nov, 2011

 

Sounds a little like Morrocan lamb,Karen.Ideal for the cold weather.

23 Nov, 2011

 

Thanks for this recipe Karen will give this a go on Saturday. Sounds yummy. I have copied and pasted it into my recipe folder. :o))

23 Nov, 2011

 

It is very low-fat too, which is a bonus!

23 Nov, 2011

 

Sounds delish, I will use apricots, not keen on the berries, have just lifted it off.

23 Nov, 2011

 

It does sound delish indeed have popped it on to faves!!!

23 Nov, 2011

 

Go for it DD ...I find them too sweet. Glad you all like the recipe!

24 Nov, 2011

 

Oh My! That sounds fabulous. I'd be making it now if only we could buy cranberries or decent lamb here - two of my favourite foods just wiped out of my cookery book.

24 Nov, 2011

 

Thanks KS - I'm going to try this -

Do you think "mirtilli" would do instead Gattina? It's a shame you can't get it where you are, as we have excellent lamb here - "castrato" is also very good.

24 Nov, 2011

 

As a lugubrious butcher once remarked to me when I told him how disappointed I was not to find something older than week-old lamb round about Eastertime, or, indeed at any time, "Signora, Easter is not a very happy time for lambs." made tiny bleating noises and slowly drew his finger across his throat. Our neighbours pull faces and make "Yukking" noises when I mention lamb, and it does seem that the meat, if it has much flavour at all, doesn't taste like the lovely, sweet Welsh and English lamb we have been used to. It seems to us to have a faint flavour of lanolin and wet wool. Castrato is heard of, but never seen. If you are lucky you might find goat, but since virtually none of it is hung to get a bit of flavour, it tends to be a bit tough, too.
I thought of mirtilli, but they have really quite a different flavour - and aren't quite astringent enough, I think.
I must come south and visit some Roman butchers and bring a shopping bag!

24 Nov, 2011

 

Goodness me! I never knew Lamb was a 'no-no' in Italy! Imagine that! Well, I wonder if you can find an on-line supplier from the UK that will post it out to you in a vacuum pack...worth a try. I love lamb, it is my favourite meat...I think Goat would be nice, but as I've never tried it I couldn't really comment. I don't think Mirtillie would work though guys...it would be too sweet I think. It's better with something with a good strong tang to it...that's why Apricots work well, and Cranberries of course. Pity!

24 Nov, 2011

 

what about pomegranite ~ would that work?

24 Nov, 2011

 

It's hard to believe, isn't it, KS? I think it's possibly my favourite meat as well. Can you believe we actually go shopping on the way to the airport when we fly back from our trips back to the UK, specifically to fill up any baggage allowance we have left with lamb joints? Sad but true.
I'm not sure pomegranates would work, Sticki - possibly not tart enough, and I'm afraid their flavour reminds me vaguely of Vimto! I was wondering whether a handful of blueberries might work, but the colour could be a bit off-putting! I definitely think apricots are an option - I've used them before, but not all members of this family agree. (perhaps if I weren't to tell them?)

24 Nov, 2011

 

i love vimto!

sour cherries? would they work ~ they sell them dried here ~ very nice.

24 Nov, 2011

 

what about cumquats?? dont know how you spell it, sorry

24 Nov, 2011

 

This sounds like a nice and easy recipe, Karen , the best sort, will definitely have to try this.

24 Nov, 2011

 

Oooh, Kumquats - they sell those here! I tend to use them to make a lovely, sticky preserve with syrup to pour over ice-cream, and I have used them in a duck casserole, but they are rather pricey, and oranges work every bit as well. I think my taste buds have altered since we moved here: I used to like vimto, now I find it almost unbearably sweet. (That from someone who has just said how much she likes incredibly sweet kumquats in syrup!)

24 Nov, 2011

 

I think Nigella has a recipe for roast lamb with pomegranate seeds....in one of her books I have...might not be, but I think so. However, as this is a stew, I think the pomegranate would be a little 'lost' like the bilberries. Sour cherries...now that's an interesting idea! I like it!

24 Nov, 2011

 

:-)

24 Nov, 2011

 

Makes me feel hungry Karen!! :o))

25 Nov, 2011

 

I have leftovers in the fridge Linda! ;) Come on over!

25 Nov, 2011

 

I love the sound of this, Karen ... have put it in my Favourites ... will let you know if it was popular after we've eaten it! ... :o)

27 Nov, 2011

 

;)) Thanks Shirley!

27 Nov, 2011

 

Great crimbo dish Karen! Only thing that I would change would be to use neck of lamb (far better flavour) and as a result cook longer.

As an alternative, you could try ditching the lamb and cranberries and use venison and cherries (who suggested that?) instead.

29 Nov, 2011

 

Sounds wonderful....might give it a go! And yes, a nice neck of lamb would be lovely!

29 Nov, 2011

 

Thinking about it, chicken breasts on the bone and the previously mentioned pomegranet.........

29 Nov, 2011

 

Sounds lovely Karen, and I'm certainly going to try this. Thanks lots....

29 Nov, 2011

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