lamb casserole recipes
Basic ingredients for 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 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.