Can anyone give me a straight-forward and simple recipe for lamb casserole?

Question

Thanks!

Ms.Feathers - seriously, get lost will you.

Answer 1

I use cubed lamb and my lot are fussy so I do simple for them, put lamb in dish, I usually use my scissors and cut the lamb into real small cubes so no chewing involved! add chopped onion, chopped leek and chopped carrot, 2 oxo cubes, salt and pepper to taste, casserole on 180 for a few hours, to make it real nice, and then thicken with cornflour before serving, mine love this with mash.

Answer 2

Lamb Casserole with Vegetables
Time: 1 hour, 10 minutes

INGREDIENTS
2 cups cooked All-Natural Lamb (any cut)
3 tablespoons oil
3 cloves garlic, crushed
1/2 cup onions, chopped
Salt and freshly ground pepper
1 (8 oz.) can tomato sauce
2 tablespoons parsley, chopped
2 large zucchini, sliced
4 carrots, sliced
2 stalks celery, chopped
1/4 cup Parmesan cheese, grated

DIRECTIONS
1. Cut leftover lamb into 1/2-inch cubes. Preheat oven to 375°F.
2. Heat oil in large pan. When sizzling, add garlic and onions and cook until transparent. Reduce heat and add lamb, salt and pepper, tomato sauce, and parsley. Simmer and stir for about 10 minutes.
3. Now place half of the lamb mixture in a 2-quart casserole. On top of this, arrange the zucchini, carrots, and celery. Top this with the rest of the lamb mixture. Sprinkle with cheese and bake for about 1 hour. The vegetables should have made the dish quite juicy. However, if the sauce has dried out, add a bit more water or wine during the last 15 minutes.

Answer 3

Don't follow a recipe. Instead, learn technique. Which is way easy. I make a casserole, or what passes for a caserole in two parts. Braise the meat and add everything else. The cooking vessel is super important. This is what separates really good cooking from not so good. Use a pot with a heavy bottom and sides. One of those enameled cast-iron pots is perfect. The heat must radiate from the sides as well as the bottom. I use a cast-iron Dutch oven. Oil into the pot. For lamb use the best grade of olive oil you can find. From Greece. Put in lamb pieces, garlic, herbs. I don't like to mix onions and garlic. Either/or. Always garlic with lamb. Fresh ground pepper. Brown lamb over moderately high heat. You can also mix in some homemade sausage. Don't brown too much at once, just enough to cover the bottom of the pot. And don't put in salt during browning. It draws out the moisture. Brown in batches. Two or three. I like lots of meat. Almost 50/50. Return it all to the pot and simmer for a few minutes in a dry white wine, maybe a chardonnay. The problem with browning meat in a cheap pot is that the bottom is way too thin and when the cold meat goes in, the temp of the pot drops. It reheats slowly but during that time too much moisture is drawn out of the meat and it just kind of boils. A heavy pot holds the heat. After the meat is all browned, add the rest of your stuff, including salt and put in the oven for a couple of hours at maybe 375. Uncover for the last 30 minutes. If you use white navy beans, which are perfect for lamb, soak them overnight first. I always have fresh herbs growing around the house so a couple sprigs of rosemary into the pot with the beans is to die for. Serve with a side of oven-roasted red potatoes. Olive oil and Italian herb coating. For wine I would suggest a nice Pinot Grigio or even a very cold Liebframilch. Lamb is fairly mild so you don't want a wine that overpowers it. Like I say, learn technique and make your own recipes. Sometimes (often?) I'm too lazy to go to the store and I make something up from what I have on hand, which is how the oldtimers did it way back when. Just make sure you're stocked up with the essentials. BTW you cans use lentils in place of beans. Whole-grain Basmati rice cooked separately. With lentiles, use pork sausage and for a beverage a good dark beer like porter or a stout. And have fun. Drink while cooking. Most cooks are way too pretentious. And if you want to learn from somebody who REALLY knows what he's talking about, Jacques Pepin is "The Man". Get his books and videos.

Answer 4

Take a couple of chump chops each and brown off in a frying pan then add some 4 medium cubed potatoes or new if you prefer 4 medium sliced carrots 1 medium sliced onion to a casserole dish a tablespoon of gravy granules and just cover with water cover the dish and cook gas mark 4 for about 2 to 3 hours till all tender. Lovely and tried and tested.

Answer 5

Pastitsio - Lamb and Pasta Casserole

16 ounces ziti
6 tablespoons olive oil
1 lg. onion, chopped
1-1/2 pounds ground lamb
6 ripe tomatoes, seeded, chopped
8 ounces tomato puree
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon cinnamon
Salt, pepper
1/2 cup breadcrumbs
1 egg, beaten

Cook pasta according to package. Drain and set aside.

Meanwhile, in a large stew pot, heat the olive oil. Saute the onions for 5 minutes, then add the lamb. Cook until no pink show, crumbling it up with spoon as it cooks. Add the tomatoes, tomato puree, garlic, oregano, and cinnamon. Stir well and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat. Season with salt and pepper. Add 1/4 cup of bread crumbs and quickly stir in the beaten egg.

Sauce:
4 cups milk
2 tablespoons butter
6 eggs
1/2 cup flour
1/2 teaspoon salt
4 ounces freshly grated kefalotiri cheese

Combine 3 cups of milk and the butter in a pan. Heat until small bubbles appear around the rim of the pan. Remove from heat. In a larger saucepan, whisk the eggs until frothy. Add the remaining 1 cup of milk. Then, whisking constantly, gradually add the flour and salt. Slowly pour in the heated mixture to the eggs while whisking. Sauce should be thick.

Preheat oven to 350 degrees. Grease a deep 9 x 13-inch baking dish. Sprinkle bottom of dish with the remaining 1/4 cup of bread crumbs, then half of the pasta. Cover it with the meat, then half of the sauce. Sprinkle with half the cheese. Add another layer of pasta, remaining cream sauce, and the remaining cheese. Bake for 45 minutes.

Answer 6

pay no attention to ms feathers -
brown off lamb in a little hot oil in frying pan, transfer to a caserole dish, add vegatables of your choice, meanwhile par boil some potatoes (for 10mins) drain and slice into rounds, add liqiud stock (stock cube or granules) to casserole , just enough to cover meat and veg then top with the potatoes (they make a sort of lid) then butter a piece of tin foil on the inside and place on top of the casserole dish - put in oven at 180 and leave for about 2 - 21/2 hrs - lovely lancashire hotpot!!

Answer 7

PREPARATION TIME 15 MINUTES COOKING TIME 2 HOURS MAKES 2 CUPS



2 teaspoons olive oil 1 clove garlic, crushed
1 small brown onion (80gl, chopped coarsely
1 small carrot |70g], chopped finely
1 trimmed celery stick (lOOgl, chopped finely
250g diced lamb shoulder 2 cups (500ml) chicken stock 425g can diced tomatoes
300g can mixed beans, drained
A cup finely chopped fresh flat-leaf parsley

1 Heat oil in medium saucepan; cook garlic, onion, carrot and celery, stirring, until onion softens.

2 Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat; simmer, covered, 1 hour.

3 Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.

Answer 8

i make it this way...fry some onion,carrot, whatever veg you have.in a bit of olive oil..put in lamb. cooked or raw. 2 stock cubes,lamb or beef. then simmer for about an hour. you can thicken with gravy granules or not. delicious served with mashed sweet potatoes.

Answer 9

Large Pot
Chop up lamp
chop up vegitables
Put in large pot,
Get packet soup, Spring vegitable or something like,
Chuck it all in
Cook for 3-4 hours on low heat

Answer 10

Eating meat is immoral and should also be made illegal. We are all paying for you wanting a lamb casserole. Including your children. I am very sorry, but so it is.