Lamb casserole with ginger, honey and red peppers

Lamb casserole with ginger, honey and red peppers


4 people made this

About this recipe: This dish is great for parties. I've cooked it for over 30 people. Serve it with rice and green salad. It freezes well. Especially good in winter.

Serves: 10 

  • 900g (2 lb) diced lamb shoulder
  • oil as needed
  • 2 onions, chopped
  • 1 (400g) tin tomatoes
  • 500ml stock or red wine
  • 2 red peppers, sliced
  • 1 teaspoon ground ginger
  • 1 spoonful of honey

Prep:20min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr35min 

  1. Preheat the oven to 150 C / Gas 2. Brown lamb pieces in a little oil in a casserole dish.
  2. Cook onions with a little oil in a separate pan until golden and soft.
  3. Combine lamb, onions and tomatoes in casserole dish. Add stock or wine, red peppers and ginger and a spoonful of honey. Bring to a simmer.
  4. Cook in the oven for about 1 hour 15 minutes or until meat is tender and peppers are soft. Add more liquid if necessary.


Serve with boiled rice and green salad. You can also use leg of lamb.

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Reviews (1)


This was lovely but a little watery - not sure where I went wrong but I did only cook for 3 so probably got the liquid ratio wrong! My son really enjoyed it though and he can be a fussy eater! Will definitely cook it again. - 08 Feb 2014

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