Lamb and Red Lentil Casserole

    Lamb and Red Lentil Casserole


    5 people made this

    This casserole is based on the English dish of "scouse" which is effectively a hearty lamb casserole this version differs due to the addition of lentils.

    Serves: 4 

    • 500g diced lamb
    • 60g red split lentils
    • 1 large cooking onion, peeled and diced
    • 1 small swede, peeled and diced
    • 2 to 3 medium carrots, peeled and diced
    • 1 to 2 lamb stock cubes
    • 1 vegetable stock cube
    • water to cover
    • 1 pinch salt and lots of pepper, to taste
    • 450g potatoes, peeled and quartered

    Preparation:30min  ›  Cook:4hours  ›  Extra time:4hours30min  ›  Ready in:9hours 

    1. Prepare all ingredients; peeling and dicing into medium sized chunks, no need to be too accurate.
    2. Place all ingredients except potatoes and salt in slow cooker with enough water to just cover ingredients.
    3. Mix well and cook on high for a minimum of 4 hours or slow for a minimum of 6 hours.
    4. Boil the potatoes then drain and add to the casserole mixing well.
    5. Adjust seasoning to taste then serve.

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