Microwave Lamb Casserole – An Easy To Make Dinner That's Healthy, Too

This recipe is also great if you just want to pile everything into a pot and cook it. Like many microwave meals, it cooks quickly and retains lots of vitamins and minerals.

This recipe will feed 2 people.

What you'll need is:

• 240 grams (8 ounces) lamb
• 2 carrots
• 2 celery sticks
• 1 medium sized onion
• 1 potato
• 1 cup of lamb (or beef) stock
• ¼ cup of tomato puree
• 1 tablespoon of cornflour
• 1 tablespoon of rosemary leaves
• Pepper, to taste

• A microwave-proof casserole dish with lid
• A medium sized jug
• A sharp kitchen knife
• A microwave oven

Preparation

Cut the lamb up into small cubes, about 2 cm (just under an inch) square.

Peel and slice the carrots.

Cut the leaf stalks from the celery (if present), trim the ends and then slice thinly.

Peel the potato and cut it into 8 even-sized pieces.

Peel the onion and cut into 8 even-sized wedges.

In the jug, mix together the stock, rosemary, tomato puree, pepper and cornflour. Make sure the cornflour is dissolved well – a good tip is to mix it with a small amount of water first, and then add it to the jug.

Cooking

Note: the cooking times below are for an 800 watt microwave. Adjust these times depending on your own oven.

Place the onion, carrot, celery and potato into the casserole dish. Cook on HIGH for 5 minutes.

Add the lamb and mix through. Then add the contents of the jug and give everything a good stir.

Put the lid back on the casserole dish and cook on HIGH for 8 minutes. When done, give it another quick stir and then cook on MEDIUM for a further 25 minutes.

Serving

Once the cooking is finished, allow the dish to stand for 5 minutes before serving.

Simply serve up into some bowls and enjoy with some warm, crusty bread.

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