Ingredients:
Lean Lamb – 900 gms, cut into equal pieces
Butter – 25 gms
Water – 1 1/4 litres
Salt – 1 tsp
Onions – 2, thinly sliced
Carrot – 1, large, peeled cut into 1/4 inch rounds
Green Beans – 75 gms
Yogurt – 450 ml
Plain Flour – 50 gms
Eggs – 2, lightly beaten

For Garnish:
Paprika – 1 tblsp
Dried Dill – 1 tblsp

Method:
1. Melt butter in a large pan.
2. Add the lamb pieces and fry for a few minutes until browned.
3. Add water and salt.
4. Bring to a boil.
5. Cover the pan and reduce the heat.
6. Simmer for 45 minutes.
7. Add onions and carrot.
8. Cook, uncovered, for 30 minutes.
9. Add the green beans and cook for 10 to 15 minutes or until beans are tender.
10. Transfer the meat pieces to a large ovenproof casserole dish.
11. Arrange the cooked vegetables over the meat.
12. Pour the yogurt in a bowl and add the flour until well blended and smooth.
13. Pour in 450 ml warm reserved meat liquid from the pan and pour the sauce into the casserole.
14. Gently bring to a boil and simmer over low heat for 10 minutes.
15. Pour the beaten eggs over the surface of the casserole.
16. Bake in a preheated oven at 190C/375F for 10 to 15 minutes or until the egg is set and golden.
17. Remove from the oven.
18. Garnish with paprika and dill.
19. Serve hot with rice.

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