Quick Lamb Casserole Recipes

Bestever lamb casserole recipe Sainsbury`s Magazine

WebFeb 5, 2019 · Heat 2 tablespoons of the oil in a flameproof casserole or large nonstick pan, add half the lamb and fry over a high heat until …

Rating: 5/5
1. Put the flour into a large mixing bowl and season. Add the diced lamb to the bowl and toss until coated. Shake off the excess flour and reserve. Heat 2 tablespoons of the oil in a flameproof casserole or large nonstick pan, add half the lamb and fry over a high heat until browned on all sides. Lift out to a plate and repeat with the rest of the lamb. Set aside.
2. Add the bacon to the pan and cook over a medium heat until golden brown. Add the onion and, if needed, the remaining oil, and cook over a medium heat for 5 minutes, stirring frequently, until golden. Add the carrots and celery, cover and cook for 5 minutes. Uncover, add the garlic and rosemary and cook for 1 minute.
3. Stir the reserved flour into the veg, followed by the tomato purée, stock and bay leaves, and bring to the boil, stirring. Return the lamb to the pan, part-cover, lower the heat and leave to simmer for 1¼ hours or until the lamb is tender and the sauce has thickened. Stir occasionally to make sure it’s not catching on the base. Discard the bay leaves and season to taste. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

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Slow Cooked Lamb Casserole Monash Fodmap

WebNov 19, 2019 · Heat oil in a large, heavy based pan. Cook lamb in batches until browned, set aside. In the same pan, cook bacon until browned, …

1. Heat oil in a large, heavy based pan
2. Cook lamb in batches until browned, set aside
3. In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant
4. Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil

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Mediterranean Lamb Casserole Recipe MyRecipes

WebMar 3, 2022 · Directions. Preheat oven to 400°F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until …

Rating: 5/5(1)
1. Preheat oven to 400°F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until just browned, 4 to 5 minutes. Add eggplant, onion, and carrots; cook, stirring occasionally, until vegetables are soft, 7 to 8 minutes. Add oregano, garlic, salt, pepper, cumin, and cinnamon; cook, stirring often, 2 minutes. Stir in tomatoes. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in rice, chickpeas, and yogurt. Transfer mixture to a 13- x 9-inch casserole dish; pour stock over mixture. Cover tightly with foil.
2. Bake in preheated oven until mixture is bubbly, 30 to 35 minutes. Remove foil; bake an additional 5 minutes. Sprinkle with pita chips and feta; continue baking until lightly browned, about 5 minutes. Remove from oven; let stand 5 minutes. Sprinkle with mint and paprika. Serve with lemon wedges.

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