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  • Lamb casserole with apples and celery
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    By Andreas Viestad

    Lamb casserole with apples and celery

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    For this dish you can use the shoulder or other slightly tougher cuts of lamb. This meat is very tasty and juicy, but it requires a bit more time to cook or roast than more tender cuts.

    Servings: 6

    PREPARATION:

    • 1

      Use a large casserole dish and brown the meat in a small amount of oil.

      Cut the onions, celeriac and 3 of the apples into small and large pieces and add to the casserole.

    • 2

      When the vegetables are tender add the lamb stock and a cinnamon stick and bring the casserole to the boil. Allow to simmer for 1 to 1½ hours.

      Keep an eye on the casserole and add a bit more water if it starts to boil dry.

    • 3

      Towards the end of the simmering time add salt to taste, along with the celery and the rest of the apples.

      Serve in deep plates.

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  • For this dish you can use the shoulder or other slightly tougher cuts of lamb. This meat is very tasty and juicy, but it requires a bit more time to cook or roast than more tender cuts.

    Servings: 6

    PREPARATION:

    • 1

      Use a large casserole dish and brown the meat in a small amount of oil.

      Cut the onions, celeriac and 3 of the apples into small and large pieces and add to the casserole.

    • 2

      When the vegetables are tender add the lamb stock and a cinnamon stick and bring the casserole to the boil. Allow to simmer for 1 to 1½ hours.

      Keep an eye on the casserole and add a bit more water if it starts to boil dry.

    • 3

      Towards the end of the simmering time add salt to taste, along with the celery and the rest of the apples.

      Serve in deep plates.

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