CUMIN LAMB CASSEROLE
I ate something similar in a restaurant and this is my very very simple recreation of that dish. It's not as pretty as the one at the restaurant, but you could try making individual serves in ramekins if you wanted it to look as good as it tastes. Everyone I've cooked it for has raved about it. I make it for dinner parties because you prepare everything before the guests arrive so you're not in the kitchen cooking.
Provided by SarahChef
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C.
- Put lamb, potatoes, olive oil, cumin seeds, salt and pepper in a large plastic bag and jiggle it about till it's well mixed. I use the bag the lamb came from the butcher inches You can do this in a dish but then you have to wash the dish and your hands.
- Pour it all into a large casserole dish or dutch oven with the water.
- Slice the tomatoes and overlap them on top, they stop the meat drying out.
- Sprinkle salt on the tomatoes. You can also add shredded parsley or lemon zest now if you want to.
- Top the whole thing with little pats of butter, put the lid on the pot, and place in oven for 1 1/2-2 hours
- Swish the pan every half hour to rewet the ingredients.
- If it's still watery, take the lid off and return to the oven for another half hour.
Nutrition Facts : Calories 932.2, Fat 62.1, SaturatedFat 19.7, Cholesterol 154.9, Sodium 1938.3, Carbohydrate 53.1, Fiber 9.1, Sugar 9.4, Protein 42.1
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