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Red, Green & White - Welsh Lamb & Beetroot Casserole

What's The Big Idea?

This is a hearty warming casserole with a distinctive red colour, due to the beetroot. Serve with boiled potatoes and green beans for a patriotic red, white and green Welsh dinner!

Shopping List

Here's the list of what you need:

  • 3 tablespoons olive oil
  • 1¾lbs boned lamb shoulder, cut into 1 inch cubes
  • 2 medium onions, finely chopped
  • 1½lbs fresh beetroot, peeled and roughly diced
  • 1 tablespoon tomato purée
  • 1 teaspoon caraway seeds
  • 1¾ pints lamb stock
  • 2 tablespoon parsley, roughly chopped
  • Salt and freshly ground black pepper
  • Boiled potatoes and green beans to serve

What To Do

  • Heat the oil in a large saucepan or flame-proof casserole, and brown the lamb all over
  • Remove the meat with a slotted spoon and set aside
  • Add the onions to the pan and fry for 5 minutes. Add the beetroot and tomato purée
  • Reduce the heat, return the meat to the pan and stir well
  • Add the caraway seeds and the stock. Cover and simmer for 1½ hours, or until the lamb is tender
  • Season well. Serve garnished with chopped parsley, along with boiled potatoes and green beans

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