Ready in 45 minutes
Heat the olive oil to a high temperature in the casserole and add the lamb, a single layer at a time. Brown the meat on all sides, removing the cubes with a slotted spoon to a plate as you go. Meanwhile, soak the saffron in 2 tbsps of warm water for 20 minutes.
Next, add the onion into the casserole, lower the heat to medium and cook for a couple of minutes before adding three-quarters of the garlic and all of the celery and carrots. Stir and cook until they begin to soften and the onions turn translucent. Remove the vegetables when done to the plate with the lamb.
Preheat the oven to 180?C, fan 160?C, gas 4. add a couple more tablespoons of olive oil to the casserole if needed, and add the bread and the remaining garlic. Fry the bread on both sides before putting the contents of the casserole into a blender with the peppercorns, saffron and soaking water, and vinegar. Blitz briefly to a paste. If the paste is very thick, add a little wine.
Pour the sherry and white wine into the casserole and stir over a medium heat to deglaze, then add the liquid to the blender and whiz briefly to combine with the bread mixture.
Return the vegetables and meat to the casserole. Season, add the cloves and thyme sprigs and pout over the sauce from the blender. Cover the contents with a circle of greaseproof paper that just fits inside the casserole, and a lid. Bring back to a slow simmer and transfer to the preheated oven to simmer for 1 hour.
Check that the meat and vegetables are tender with a skewer and taste and adjust the seasoning of the sauce.
To freeze: cool the casserole, then freeze in a sealed plastic container. Defrost in the fridge overnight, then reheat at 180�C, gas 4 for 35-40 minutes or until piping hot
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