Preheat the oven to 170 degs/150 fan/gas 3
Preparation time 20 minutes, cooking time approx 2 hours and 50 minutes
This beautiful, slow cooked lamb dish with sliced potatoes is perfect for a family meal. Just serve with a selection of green veg.Print me
400g (14oz) leeks, trimmed & sliced
1 medium onion, chopped
1 tbsp olive oil
800g (1 3/4 lb) casserole lamb, cubed & tossed with 1 tbsp plain flour
2 garlic cloves, crushed
800g (1 3/4lb ) waxy potatoes, such as desiree, sliced
1 jar of Mrs Darlington's Apple & Mint Jelly
3 tbsp freshly chopped parsley
1 tsp freshly chopped thyme
300ml (1/2 pint) lamb stock
142ml double cream
salt & black pepper
Melt half of the butter in a 3.5 litre flameproof casserole dish.
Add the leeks and onion, stir to coat and then cover and cook over a low heat for 10 minutes.
Transfer the leeks and onions onto a plate.
Add the oil to the casserole and heat, then brown the meat in batches with the garlic, Mrs Darlington's Apple & Mint Jelly and plenty of seasoning.
Remove & put to one side on another plate.
Put half of the potatoes in a layer over the bottom of the casserole dish.
Add the meat, then spoon the leek mixture on top.
Arrange a layer of overlapping potatoes on top of that, sprinkle with herbs, then gently pour the stock in.
Bring the casserole to the boil, then cover and transfer to a low shelf in the oven and cook for about 1 hour 50 minutes.
Remove from the oven, dot with the remaining butter and add the cream.
Return to the oven and cook, uncovered for 30-40 mintues until the potatoes are golden brown.