# Sherry Lamb Casserole

**URL:** <https://forum.bigfishtackle.com/t/sherry-lamb-casserole/55777>\
**Category:** Non Fish and Game Recipes\
**Created:** [January 25, 2005, 2:01pm UTC](https://forum.bigfishtackle.com/t/sherry-lamb-casserole/55777 "2005-01-25T14:01:32Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\
**Post date:** [January 25, 2005, 2:01pm UTC](https://forum.bigfishtackle.com/t/sherry-lamb-casserole/55777/1 "2005-01-25T14:01:32Z")

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2 pounds lean lamb, cubed  
4 tablespoons butter, divided  
3 tablespoons brandy  
1 pound small white onions  
1/4 pound carrots, cut up  
1/4 pound turnips, cut up  
1/4 pound mushrooms, cut up  
1/4 pound green beans, cut up  
2 tablespoons flour  
2 tablespoons tomato paste  
1 1/2 cups beef broth  
3/4 cup Holland House® Sherry Cooking Wine  
2 tablespoons chopped fresh dill weed  
In 12-inch skillet, sauté lamb in 2 tablespoons of the butter. Heat brandy; ignite over meat. Place meat in 3-quart casserole. Sauté vegetables in remaining 2 tablespoons butter. Stir in tomato paste and flour; add broth and wine. Cook, stirring constantly, until mixture thickens. Cook 5 minutes. Combine with lamb in casserole. Sprinkle with chopped dill. Cover; bake 1 1/4 hours in 350 degree F oven, or until meat and vegetables are tender.  
Serve or freeze.  
Serves 6.