11 November 2013,10:02 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Remove fat from lamb; cut lamb into 3cm cubes.
  • Heat oil in pan, add garlic and ginger, cook lamb in batches until browned.
  • Add celery, rosemary and turmeric to pan, cook, stirring, 2 minutes or until fragrant.
  • Add stock, wine and bay leaves, simmer, covered, 45 minutes.
  • Add potatoes and onions, simmer, covered, further 20 minutes or until potatoes are tender.
  • Stir in blended corn flour and water, cook, stirring, until mixture boils and thickens; continue stirring further 1 minute.
  • Discard bay leaves. Serve lamb casserole sprinkled with parsley.



  • 3 kg shoulders of lamb, boned
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 2 sticks celery, chopped
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon ground turmeric
  • 250 ml beef stock
  • 250 ml dry white wine
  • 2 bay leaves
  • 500 grams new potatoes
  • 200 grams baby onions
  • 1 tablespoon corn flour
  • 1 tablespoon water
  • 1 tablespoon chopped fresh parsley

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