Lamb and Beetroot Casserole
The flavours of Eastern Europe inspire this deep, ruby red casserole that is surprisingly light. The sweetness of the beetroot goes well with lamb and the caraway seeds marry the two perfectly.
3 tbsp olive oil
800g boned lamb shoulder, roughly diced
2 medium onions, finely chopped
700g fresh beetroot, peeled and roughly diced
1 generous tbsp tomato purée
1 tsp caraway seeds
1litre water or stock
25g pack parsley, roughly chopped
Greek yoghurt to serve
1. Heat the oil in a large pan with a lid or a casserole dish and brown the lamb all over. Remove the meat with a slotted spoon and set aside.
2. Add the onions to the same oil and fry them until they are just beginning to soften. Add the beetroot and tomato purée. Stir everything together, lower the heat, and return the meat to the pan.
3. Add the caraway seeds and the water or stock. Cover the casserole and cook for at least 1½ hours or until the meat is tender enough to cut with a spoon. If the juices look a bit thin, remove the lid and continue to cook gently for another ½ hour.
4. Garnish with the parsley, along with a dollop of yoghurt if you wish. Serve with rice or simply crusty bread.
If caraway proves tricky to get hold of you could use cumin or even fennel seeds.