Mutton and vegetables casserole

By Faeza
14 July 2016

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¦ 6 X lamb forequarter chops

¦ salt and freshly ground

black pepper

¦ 45ml (1 tablespoon)

sunflower oil

¦ 1 large onion, chopped

¦ 2 cloves garlic, crushed

¦ 4 medium potatoes, peeled

and halved

¦ 2 carrots, peeled and

sliced diagonally

¦ 250ml (1 cup) mutton stock

¦ 405g (1 sachet) tomato and

garlic pasta sauce

¦ 65ml (¼ cup) hot chutney

¦ 2 large sprigs fresh rosemary,


¦ 150g (1 cup) frozen peas

¦ chopped fresh Italian parsley,

to serve


Preheat the oven to 180°C. Season lamb chops with salt and pepper.

Heat oil in a large oven-proof casserole dish or frying pan.

Add the lamb in batches.

Cook for 2-3 minutes each side or until browned.

Transfer to a large plate.

Add onion and garlic to the casserole dish and cook, stirring for 2 minutes or until soft.

Add the potatoes and carrots and cook for 2 minutes.

Add stock and cook for 2 minutes or until the liquid has reduced by half.

Transfer the mixture to a casserole dish, if using frying pan.

Add lamb, pasta sauce, chutney and rosemary.

Cover and cook in the oven for 2 hours or until the lamb falls off the bone.

Use a large metal spoon to skim any fat from the surface.

Stir in the peas and heat through for 15 minutes.

Sprinkle with parsley and serve over mashed potato.