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Lamb And Rice Casserole Recipe

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Lamb Casserole Recipe Slow Cooker
Lamb Casserole Recipe Slow Cooker from www.slowcookercentral.com

Description

This lamb and rice casserole recipe is a delicious and hearty dish that is perfect for dinner parties or a family meal. It is a combination of tender lamb pieces, fluffy rice, and aromatic spices that create a mouth-watering taste. The casserole is also easy to make and can be prepared in advance, making it a great option for busy weeknights.

Prep Time

The prep time for this lamb and rice casserole recipe is around 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

For this lamb and rice casserole recipe, you will need the following ingredients:
  • 1 1/2 pounds of lamb, cut into cubes
  • 1 cup of basmati rice
  • 2 cups of chicken stock
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

To make this lamb and rice casserole recipe, you will need the following equipment:
  • A large casserole dish with a lid
  • A skillet
  • A wooden spoon
  • A knife
  • A cutting board
  • A measuring cup

Method

Follow these steps to make this delicious lamb and rice casserole:
  1. Preheat your oven to 350°F.
  2. Heat the olive oil in a skillet over medium heat. Add the lamb and cook until browned on all sides.
  3. Remove the lamb from the skillet and set it aside.
  4. Add the onion and garlic to the skillet and cook until softened.
  5. Add the cumin, coriander, paprika, cinnamon, nutmeg, salt, and pepper to the skillet and stir to combine.
  6. Add the rice and chicken stock to the skillet and bring to a boil.
  7. Transfer the rice mixture to the casserole dish.
  8. Arrange the lamb pieces on top of the rice mixture.
  9. Cover the casserole dish with a lid and bake for 1 hour and 30 minutes.
  10. Remove the casserole from the oven and let it rest for 10 minutes before serving.
  11. Garnish with fresh parsley and serve hot.

Notes

This lamb and rice casserole recipe can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply place it in the oven at 350°F for 20 minutes, or until heated through.

Nutrition Info

This lamb and rice casserole recipe serves 6 and contains approximately:
  • Calories: 419
  • Protein: 31g
  • Fat: 14g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 310mg

Recipe Tips

Here are some tips to make this lamb and rice casserole recipe even more delicious:
  • You can use lamb shoulder or leg for this recipe. Both cuts are tender and flavorful.
  • If you don't have basmati rice, you can use any long-grain rice instead.
  • You can add vegetables such as carrots, peas, or bell peppers to the casserole for extra flavor and nutrition.
  • If you like your food spicy, you can add some chili flakes or cayenne pepper to the casserole.

Enjoy your delicious and hearty lamb and rice casserole!


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