January recipe: Lamb and orange casserole

Lamb goes very well with the fruity fragrance of oranges in this rich and warming casserole, ideal for a cold winter evening.  You can make this either with lamb chops or with diced stewing lamb, according to taste and availability.  It goes very well with jacket potatoes, which can be cooked in the oven at the same time as the casserole.

Lamb and orange casserole (serves 4)

4 lamb chops*

1 onion

8 oz (approx 250 g) carrots, swede or other root vegetables

1 Tablespoon (1 x 15 ml spoon) plain flour

0.5 pint (approx 250 ml) stock or water

Juice and rind of 1 orange

2 teaspoons (2 x 5 ml spoons) tomato puree

2 teaspoons (2 x 5 ml spoons) dried rosemary or oregano

1 Tablespoon (1 x 15 ml spoon) Worcestershire sauce (optional)

Dumplings

4 oz (approx 125 g) self-raising flour

2 oz (approx 50 g) suet

1 teaspoon (1 x 5 ml spoon) dried rosemary or oregano

Juice and rind of 1 orange

Peel and chop the onion.

Peel and dice the root vegetables.

Fry the lamb chops in cooking oil in a heatproof casserole over a medium heat until browned.  Take them out of the casserole.

Add the chopped onion and vegetables and fry gently for a few minutes until starting to soften and colour.

Add the flour and stir so that it coats the vegetables.

Pour in the stock or water. Bring to the boil and stir until thickened.

Add the tomato puree, herbs, Worcestershire sauce (if using) and the juice and rind of the orange.  Season with salt and pepper.

Replace the lamb chops.

Cover the casserole and cook in a moderately hot oven at about 170 C for about one hour, while you make the dumplings.

To make the dumplings:

Mix the flour, suet and herbs in a small bowl.

Stir in the orange rind.

Season with salt and pepper.

Mix to a soft but not sticky dough with the orange juice.  If you have more orange juice than you need, stir the leftover juice into the casserole.  If you need more liquid, add a little water.

Divide the dumpling dough into 8 pieces and roll each into a ball.

Put the dumplings on top of the casserole, replace the lid, and carry on cooking at the same temperature for approximately another half an hour.

Serve with jacket potatoes and vegetables of your choice.

The casserole can be frozen, without the dumplings. 

*or approx 1 lb (approx 450 g) diced stewing lamb.  If using diced lamb, proceed as above except that you do not need to take the lamb out of the casserole while you fry the vegetables and make the sauce, just leave it in the whole time.