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Yorkshire Recipes

Lamb and Beetroot Casserole
Feasting and festivals go hand in hand
This deep, ruby red casserole is surprisingly light

by Www.thinkvegetables.co.uk
Serves 4

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Preperation time 15 minutes
Cooking time 90-120 minutes

Ingredients:
1 tsp caraway seeds
Greek yoghurt to serve
25g/1oz parsley, roughly chopped
1 litre water or stock
1 generous tbsp tomato puree
2 Medium onions, finely chopped
700g/2lb fresh beetroot, peeled & roughly diced
800g/2lb Locally produced boned lamb shoulder, roughly diced
3 tbsp Olive oil

Method
1. Heat the oil in a large pan with a lid or a casserole dish and brown the lamb all over. Remove the meat with a slotted spoon and set aside
2. Add the onions to the same oil and fry them until they are just beginning to soften. Add the beetroot and tomato puree. Stir everything together, lower the heat, and return the meat to the pan
3. Add the caraway seeds and the water or stock. Cover the casserole and cook for at least 1.5 hours or unitl the meat is tender enough to cut with a spoon. If the juices look a bit thin, remove the lid and continue to cook gently for another 0.5 hour
4. Garnish with the parsley along with a large tablespoon of yoghurt.
5. If you wish. Serve with rice or simply crusty bread. NB if caraway seeds prove tricky to find, then cumin or fennel seeds are a good alternative

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