mary berry lamb casserole recipes

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.

see more recipes

Top recipes

Leave a Comment