Lamb Casserole

    1 hour 35 minutes

    This is a rich yet light lamb and veggie casserole whilst still providing the comfort of a heartier casserole. Serve with crusty rolls.

    26 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 750g boneless lamb shoulder, cut into 2cm cubes
    • 1 pinch salt and ground black pepper, to taste
    • 5 cloves garlic, sliced thin
    • 1/2 cup (125ml) red wine
    • 1/2 cup (125ml) chicken stock
    • 4 cups peeled, diced tomatoes
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 4 potatoes, peeled and cut into 2cm pieces
    • 2 cups fresh green beans, trimmed
    • 1 red capsicum, seeded and cut into 2cm pieces
    • 2 small zucchini, sliced
    • 3 tablespoons diced fresh parsley

    Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

    1. Heat the olive oil in a large heavy-bottomed saucepan. Season the lamb with salt and pepper then cook in the hot oil until browned; 2 to 3 minutes. Add the garlic and cook stirring for 1 minute.
    2. Pour the red wine and chicken stock into the saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon (deglazing). Reduce the heat to medium-low then add the tomatoes, oregano and bay leaf to the saucepan. Simmer gently until the lamb is tender; about 45 minutes.
    3. Raise heat to medium-high. Add the potatoes, green beans, red capsicum and zucchini to the pot. Cook until the vegetables are tender; another 15 to 20 minutes. Sprinkle the parsley over the casserole. Remove the bay leaf and season with salt and pepper before serving.

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