This economical casserole is a delicious way to enjoy lamb. It's rather sweet and hearty flavour comes from the inclusion of parsnip, a vegetable that is both cheap and healthy and, which will add a delicious sweetness. A bouquet garni, prepared from any number of fresh herbs that you have at hand would certainly be welcome. Like all casseroles, the flavour improves if kept a day or so before serving.

Ingredients

• 3-4 tablespoons oil
• 500 grams diced lamb to casserole ( I like to use shoulder lamb chops -allow about 700 grams as this includes bone weight)
• 1 onion, peeled and chopped
• 3-4 cloves garlic, peeled and chopped
• 2 carrots, peeled and diced
• 1 large parsnip, peeled and diced
• 1 can condensed tomato soup (400g)
• 1 1/2 cups water or stock
• 1 bouquet garni - optional

Method

1. Heat the oil in a lidded heatproof frying pan or casserole dish. Add the lamb and brown in the hot oil.
2. Add the onion and garlic and stir through the hot lamb mixture and continue to cook for about 5 minutes before adding the carrots, parsnips, tomato soup, and water or stock. Stir to even out the ingredients.
3. If adding the bouquet garni, place it in the centre of the casserole. Cover and transfer to a 180 degrees Celsius oven for 50-60 minutes. Stand for 10 minutes to allow the meat to relax - this will ensure the meat is deliciously tender to eat. Serve with mashed potatoes, rice, or pasta.

Cooks Tips

This can be cooked in the slow cooker. Allow 3-4 hours on low.