Spicy Lamb Casserole

14 110 607
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 40 min 6
Spicy Lamb Casserole
Health Highlights


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, Extra Virgin
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)


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 607
Calories from fat 352
Calories from saturated fat 119
Total Fat 39 g
Saturated Fat 13.3 g
Trans Fat 0.7 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 16.4 g
Cholesterol 140 mg
Sodium 635 mg
Potassium 852 mg
Total Carbohydrate 18.2 g
Dietary Fiber 3.2 g
Sugars 5.5 g
Protein 42 g

Dietary servings

Per Portion

Meat 2.3
Vegetables 1.6

Energy sources


Meal Type(s)