Turkish · Dinner
Baked Lamb and Vegetable Casserole
A single-portion casserole of bone-in lamb shoulder braised in the oven with potato, carrot, onion, and tomato in a warming Turkish spice blend until the meat becomes fork-tender and vegetables soften in a thickened tomato-based sauce, finished with fresh parsley.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.3gProtein
36.4gFat
28.6gCarbs
8.2gSugar
5.1gFiber
780mgSodium
156mgChol
13.9gSat Fat
1180mgPotassium
68mgCalcium
4.6mgIron
2.9mcgVitamin B12
33mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Trim lamb shoulder chunks and pat dry. Peel and cube potato, slice carrot, onion, and bell pepper, mince garlic.
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat. Brown lamb chunks on all sides for 6 minutes until golden.
3
Build
Add onion, garlic, and bell pepper to the pot. Stir in tomato paste, cumin, and paprika for 1 minute until fragrant. Return lamb and add potato, carrot, tomato, chicken stock, bay leaf, salt, and black pepper.
4
Braise
Cover the pot and transfer to a 160C oven for 90 minutes until lamb is fork-tender and vegetables are soft.
5
Plate
Remove from oven, discard bay leaf, spoon casserole into a bowl, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz, bone-in lamb shoulder
- 200g200g potato
- 80g80g carrot
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 140g140g tomato
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 120ml120ml chicken stock
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 22 bay leaf
- 2 tbsp2 tbsp parsley
