Lamb casserole


  • 448g (1lb) lamb pieces cut into 1" cubes
  • 168g (6oz) carrots, sliced
  • 140g (5oz) swede, chopped
  • 196g (7oz) onion, chopped
  • 50g (1¾) drained, chopped, tinned tomatoes
  • 28g (1oz) plain flour
  • 450 ml (¾ pint) beef stock
  • 1½ tbsp vegetable oil
  • Bouquet garni
  • ½ tsp dried Rosemary
  • Salt & Pepper
  • 1 tsp fresh dried Parsley


Par boil the swede in a large pan of slightly salted water for 5 minutes. Add the carrots and onion and boil for a further 5 minutes. Place the vegetables to one side. Fry the lamb in the vegetable oil until browned. Remove lamb with a slotted spoon and set aside. Add the flour and cook for 2 - 3 minutes to make a roux. Add the stock, stirring continuously. Bring to the boil for 2 - 3 minutes. Return lamb to the pan with the bouquet garni, rosemary and drained chopped tomatoes, cover and simmer on a low heat until the lamb is tender. Drain the vegetables and add to the pan. Cook for a further 20 minutes adding extra stock or water as required. Adjust seasoning. Remove bouquet garni and garnish with parsley.



Suitable for:

YES CKD Non-dialysis
YES Dialysis
YES Diabetes

Nutritional Information:

The vegetable content of this dish will count as one vegetable serving for the K+/LK+ diet.

Source: Welsh KPA

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