There’s nothing more nourishing, hearty and warming than a home cooked casserole, particularly if it’s using one of Australia’s favourite ingredients, lamb. This healthy lamb stew is perfect for cold winter nights, and can be made a day or so ahead to allow the flavours to develop even further.
Red wines are the traditional accompaniment to robust casseroles, as their full bodied characteristics are well matched (whites tend to be overshadowed by the earthy, meaty flavours). Try a Cabernet Sauvignon or Merlot with this dish, and of course you can use the same wine in the recipe itself.
- 6 lamb forequarter chops, excess fat trimmed, halved
- 1 tbsp olive oil
- 2 garlic cloves, coarsely chopped
- 500g washed potatoes, halved
- 4 carrots, peeled, halved
- 160ml (2/3 cup) red wine
- 1 x 660ml btl passata
- 375ml (1 1/2 cups) chicken stock
- 1 x 260g btl tomato chutney
- 2 sprigs fresh rosemary
- 150g (1 cup) frozen peas
- 150g (1 cup) frozen corn kernels