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Member recipe

Chilean Lamb Casserole

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Serves 4

Mix up your typical lamb casserole, Chilean style.

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  • 1 tbsp oil
  • 1 tbsp butter
  • 1kg (2lb) boneless lamb, cubed
  • 2 onions, sliced
  • Salt
  • Pepper
  • 300ml beef stock
  • 1/4 tsp ground cloves
  • 1 piece cinnamon stick
  • 1 tsp green ginger grated (or ginger powder)
  • 1 lemon, juiced
  • 150ml of single cream
  • (optional) Almonds / Parsley


    1. Heat the oil and butter and saute the lamb and onions until brown.
    2. Add salt, pepper, stock, cloves, cinnamon and ginger. Cover and simmer for 30-40 minutes.
    3. Add the lemon juice and cook uncovered for 5 minutes longer. Then add the cream and stir well.
    4. Garnish with almonds and parsley (optional) and serve very hot.

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