Slow Cooked Lamb Casserole with Creamy Herbed Polenta

Slow Cooked Shetland Lamb Casserole with Creamy Herbed Polenta

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Slow Cooked Lamb Casserole with Creamy Herbed Polenta

A succulent, mouthwatering, cumin-spiked lamb casserole served on a bed of creamy herbed polenta; perfect for cold weather days.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Middle Eastern

Servings: servings

Calories: 620kcal

Author: Elizabeth

Ingredients

for the slow-cooked lamb casserole

1 tbsp whole cumin seeds
1 tbsp sunflower oil
1 large onion finely chopped
2 cloves garlic finely chopped
25 grams plain flour
smoked sea salt to taste
freshly ground black pepper to taste
1 kg lamb shoulder trimmed of fat and cubed
2 tbsp tomato puree
300 ml lamb stock (or leftover lamb gravy topped up with hot water)

for the creamy herbed polenta

50 grams butter
4 spring onions chopped
250 ml double cream
1 handful mixed spring herbs chives, parsley, thyme
1 litre boiling water
2 tsp Shetland sea salt
300 grams coarse polenta
50 grams Parmesan cheese grated

Metric - US Cup Measures

Instructions

for the lamb casserole

To prepare the casserole first allow 1 kg lamb shoulder, cubed, to reach room temperature. Preheat your oven to 150 C.
In a dry saute pan, heat 1 tbsp whole cumin seeds until they begin to brown and pop. Transfer to a mortar and pestle and grind into a coarse powder. Set aside.
Add 1 tbsp sunflower oil to the hot saute pan and gently cook 1 large onion, finely chopped, for a few minutes, until it begins to soften.
Add 2 cloves garlic, finely chopped, the ground cumin and 2 tbsp tomato puree and cook for a further minute or so.
Season 25 grams plain flour with smoked sea salt and freshly ground black pepper and toss in the lamb pieces until coated.
Add to the onions and brown for five minutes or so.
Add 300 ml lamb stock, bring to the boil and then transfer to a casserole dish.
Slow cook in the centre of the oven for 2.5 - 3 hours.

for the creamy herbed polenta

Melt 50 grams butter over a medium-high heat in a saucepan until it begins to bubble.
Add 4 spring onions, finely chopped, and cook for two minutes, stirring occasionally.
Add 250 ml double cream and bring to a simmer, but don't allow it to boil.
Add 1 handful mixed spring herbs, finely chopped, and set aside.
Meanwhile, bring 1 litre boiling water and 2 tsp Shetland sea salt to a boil.
Gently add 300 grams coarse polenta to the boiling salted water in a stream, stirring constantly. It will thicken fairly quickly.
Continue to stir, cooking for two minutes or so until it resembles thick porridge.
Remove from the heat, add the herbed cream mixture and 50 grams Parmesan cheese and stir well.
Serve immediately with the slow-cooked lamb casserole on the side.

Notes

Any leftover polenta can be transferred to a dish to set. It will take the shape of whatever dish you put it in when it has cooled, and you can slice and fry it to reheat it. This will go well with any leftover casserole!

Nutrition