Spicy Lamb Casserole

Spicy Lamb Casserole

Health Rating
Prep Cook Ready in Servings
10 min 1 h 40 min 1 h 50 min 6
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Ingredients


1 large stalk(s) Celery (finely chopped)
1 cup Chicken broth (stock)
12 onion Cipolline onion (small)
3 clove(s) Garlic (crushed)
3/4 tsp Hot pepper (chili) flakes
15 gm Juniper berries (crushed)
1 1/4 kg Lamb, leg (or lamb shoulder, cut into 4 cm cubes)
1/2 cup Madeira, wine (or dry Marsala)
3 tbsp Olive oil
2 tbsp Parsley, fresh (finely chopped)
2 potato Potato (cut into cubes)
1 sprig Rosemary, fresh
2 tbsp Tomato paste, canned
1 small Yellow onion (chopped)

Instructions


Preheat the oven to 350 degrees F (180 degrees C).

Heat the olive oil in a large casserole. Add lamb in batches, taking care not to overcrowd the pan. Season with salt and pepper and brown lightly over a high heat. Remove each batch from the casserole as it brown. Once all the lamb has been browned and removed from the casserole, add the onion, celery and garlic, reduce the heat and cook for 4-5 minutes until softened.

Return the lamb to the casserole. Pour in the wine and cook over high heat until it is dark brown and reduced by half. Add the chili flakes and juniper berries and cook, stirring, for just 10-15 seconds. Add the tomato paste, chicken stock, rosemary and about 250 mL of water, or enough to just cover.

Cover the casserole with a lid and bake in the oven for 45 minutes. Add the onions and potato and cook for another 45 minutes. Stir the parsley through just before serving.

Nutrition Facts

Per Portion

Calories 468
Calories from fat 192
Calories from saturated fat 64
Total Fat 21.3 g
Saturated Fat 7.1 g
Trans Fat 0.7 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 11.3 g
Cholesterol 150 mg
Sodium 312 mg
Potassium 991 mg
Total Carbohydrate 17.9 g
Dietary Fiber 2.6 g
Sugars 6.5 g
Protein 45 g

Dietary servings

Per Portion


Meat 2.3
Vegetables 1.6

Energy sources


Pygal 5% 391.083522475 91.5818957644 15% 432.241126356 112.237065879 41% 421.319306584 226.690983161 39% 310.252761496 139.536590544 15% 41% 39% Alcohol Carbohydrates Fat Protein
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