This Italian-Style Lamb Casserole is the perfect dinner to have. I guarantee you, everyone in the family will love this at first bite. However, it’s a recipe that’s best eaten in groups.
Heavenly Italian-Style Lamb Casserole
This Italian-style lamb casserole is the next big thing. You should try this if you are looking for a filling meal.
- 800 grams ground lamb (minced lamb)
- 2 cups tomatoes - fresh or tinned
- 1 cup beef stock (beef broth or beef bouillon)
- ½ cup red wine
- 3 medium carrots - chopped
- 3 cloves garlic
- 1 small bay leaf
- 1 medium onion
- 1 tablespoon tomato paste
- 2 sprigs rosemary
- 1 tablespoon basil
- 1 tablespoon parsley
- ½ tablespoon oregano
- ½ tablespoon thyme
- 1 ½ cups cabbage - shredded
- 1 dash salt
- 1 dash ground black pepper
- Preheat oven to 180 degrees Celsius.
- Add tomatoes, onion, garlic, herbs, and bay leaf in a large roasting casserole dish. Add some olive oil and season with salt and pepper.
- You can either use fresh tomatoes or tinned ones. I find it’s an excellent way to use up the last of the Autumn garden’s slightly gnarly-looking, semi-green tomatoes before the bugs feast on them.
- Roast tomatoes and herbs in the oven for approximately 20 minutes, or until everything is oozy and roasted down.
- Leave the rosemary sticks and the bay leaf whole so they can be easily removed before blending.
- Bown the lamb in a pan with oil and butter until it’s nicely coloured. Once browned, season with salt and pepper and set aside.
- Remove cooked tomatoes from the oven, and turn down heat of the oven to 140 degrees Celsius.
- Add roasted tomatoes, tomato paste, lamb stock, wine, and blitz until well combined in a blender.
- Arrange the lamb on the base of the casserole. Use the same casserole you roasted the tomatoes in.
- Sprinkle over the roughly chopped carrots. And if that bay leaf is still lurking about, you can toss that in to go along for the ride.
- Pour over the blended tomato mixture.
- Cover with tin foil, add into the oven preheated to 140 degrees Celsius and cook for 3 to 4 hours.
- Finely chop or grate enough cabbage to give you about 1 1/2 cups full. Rinse the tin of butter beans thoroughly in a colander under cold water and set aside to drain. Once there’s 1 hour left of cooking time, stir in the shredded cabbage and beans and cook uncovered. Roast until everything is bubbly and golden.
- Remove the bay leaf, serve up a big healthy portion and plop yourself in front of the fire or heater.
Calories: 438kcalCarbohydrates: 10gProtein: 24gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 97mgSodium: 214mgPotassium: 715mgFiber: 3gSugar: 5gVitamin A: 5678IUVitamin C: 19mgCalcium: 67mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!