Lamb And Vegetable Casserole Recipe

Name: Lamb And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 medium onions, finely chopped; 2 lbs lamb shoulder, cut into 1 1/2 inch cubes; 1 teaspoon dried hot red chili pepper; salt; fresh ground black pepper; water; 4 medium potatoes, peeled and sliced; 1 medium eggplant, cut into cubes; 3 large green peppers, sliced into rings; 1/2 lb green beans; 1 lb tomatoes, peeled and sliced; 3 eggs, beaten; 3 tablespoons yogurt; freshly chopped parsley

Servings: persons

4 tablespoons olive oil
2 medium onions, finely chopped
2 lbs lamb shoulder, cut into 1 1/2 inch cubes
1 teaspoon dried hot red chili pepper
salt
fresh ground black pepper
water
4 medium potatoes, peeled and sliced
1 medium eggplant, cut into cubes
3 large green peppers, sliced into rings
1/2 lb green beans
1 lb tomatoes, peeled and sliced
3 eggs, beaten
3 tablespoons yogurt
freshly chopped parsley

1
Heat half of the oil in a large casserole.
2
Add onions and saute until soft and golden.
3
Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
4
Pour enough water just to cover the meat.
5
Cover and cook slowly (simmer) for 1 hour.
6
Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
7
Put into preheated oven 350u00b0F for a further 1 hour.
8
Place tomatoes on top and cook for a further 10 minutes.
9
Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
10
Serve immediately.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 medium onions, finely chopped, 2 lbs lamb shoulder, cut into 1 1/2 inch cubes, 1 teaspoon dried hot red chili pepper, and more.

Yes, Lamb And Vegetable Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions