mary berry lamb casserole recipes

mary berry lamb casserole recipes

mary berry lamb casserole recipes

Basic ingredients for mary berry lamb casserole recipes

  • 2 lb boneless leg lamb Cut into cubes
  • 2-3 tablespoons olive oils
  • 1 large onion
  • Chop 3-4 large garlic cloves
  • 2 medium potatoes
  • 1/2 cup dried apricots
  • 1 bay leaf
  • 1 1/2 teaspoon ground allspice
  • 1 1/2 teaspoon ras-el hanout spice mix
  • 1/2 teaspoon ground ginger
  • 1 can of chopped tomatoes
  • 3 cups beef broth (low salt)
  • 1 can chickpeas. Wash and drain.

How to make mary berry lamb casserole recipes

  • Preheat the oven to 350°F (180°C). Olive oil can be added to a large Dutch oven or an ovenproof saucepan.
  • Sauté chopped onions until they turn a light golden hue.
  • Add carrots and potatoes. Cook for 3-4 min.
  • Salt, pepper, and chopped garlic. Cook for one more minute.
  • Place the sauteed vegetables in a bowl.
  • Add more olive oil to the same saucepan.
  • You can also add the cubed lamb.
  • For 5 minutes, seal and brown the lamb.
  • Salt and pepper to taste
  • Season the dish with cinnamon, bay leaf, and allspice. Cook the vegetables for 2 more minutes.
  • Stir in the canned tomatoes.
  • Bring to boil the beef stock.
  • Cover the liquid with the lid once it has boiled and then transfer it to the oven.
  • Allow slowing cook in the oven until it is done for an hour.
  • Stir in the chickpeas and garbanzo beans after removing the stew from the oven.
  • Stir in some hot water if the stew requires more liquid.
  • Cover the pan with a lid and return it to the oven for 20 more minutes. Allow cooling in the oven before removing it from the oven. Serve with fresh pita bread, rice, or couscous.
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