Lamb Casserole with juniper berries and crushed sweet potatoes
1.2 kg diced lamb
Salt and pepper
Flour, for dusting
Olive oil, for cooking
3 large red onions, chopped
2 bay leaves
8 juniper berries
2 x 400ml tins of beef consommé
3 glasses of red wine
4 large sweet potatoes
3-4 tbsp cranberry sauce
Season the lamb with salt and pepper, tossing the pieces in the flour to coat.
Heat a large pan with a little oil and fry lamb until golden brown.
Drain off any excess fat and add the onions, bay leaves, juniper berries, consommé, and red wine.
Bring to the boil before reducing the heat, partially cover with a lid and simmer for approx. 2 hours until tender.
Meanwhile, preheat the oven to 200˚C/Gas 6. Prick the skin of the potatoes with a fork, wrap each in foil and bake for 50 – 60 minutes until tender.
Once cooked, unwrap and peel away the skin before crushing the potatoes with a fork or masher. Stir in the butter and season with salt and pepper.
Once the lamb is cooked, stir in the cranberry sauce until melted.
Spoon the stew on to plates with a large spoonful of the crushed sweet potato.
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