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Plum lamb casserole recipe

Plum lamb casserole recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Lamb

A family favourite. I don't even like chops and I like this recipe! I ran out of plum jam for this recipe once and used apricot instead. I normally leave out the celery.

18 people made this

IngredientsServes: 4

  • 1kg lamb chops
  • 2 tbsp flour with salt and pepper added
  • 1 sliced onion
  • 1 tbsp butter or oil
  • 1 sliced carrot
  • 70g sliced celery
  • For the sauce
  • 4 tbsp plum jam
  • 125ml light stock (or water)
  • 2 tbsp tomato puree
  • 2 tsp Worcestershire sauce

MethodPrep:10min ›Cook:1hr30min ›Ready in:1hr40min

  1. Preheat the oven to 180 C / gas 4. Trim fat from the chops and coat them in flour. Cook onion in oil until soft.
  2. Layer chops in casserole dish with onion, carrot and celery. Mix the sauce ingredients together. Pour over lamb, cover and cook in pre-heated oven for 1½ hours or until lamb is tender.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (9)

Yum! Very easy and very tasty!-08 Jul 2014

by gilda

Didn't have plum jam so used plum sauce and also omitted the celery, just added another carrot. Also cooked in the slow cooker on low for 6 hours. Turned out great.-02 Aug 2011(Review from this site AU | NZ)

by Chevbrock

Mopped up the delicious, rich sauce with some warm, buttered rolls. A wonderful, comforting dish for winter.-09 Mar 2011(Review from this site AU | NZ)


METHOD

Liquidise tomatoes with Vinager, sugar, mixed herbs, danya garlic an ketchup. Saute onion mustard seed, Jeeru (Cumin), green chilli, dry red chilli, cloves, Elachi (cardomom), cinnamon stick, Pepper, curry leaves, bay leaf an 1 garlic clove chopped Braise it well till onions turn pink then add in all your masalas above an ginger garlic an braise it well Then add in tomatoes mixture an let it cook down on low till oil comes up then turn off & set aside.
Layer your patha at the bottom of a greesed casarole, top with tomatoe chutney (you can do 2 layers) next layer your sweetcorn an top with your cream (or if you don't have cream style sweetcorn check the notes an top with that) Garnish with cheese an parsley COVER with foil an bake for 45min to an hour on low
Enjoy on its own or with a bread of your choice Remember me in your duas Xx


Richly spiced lamb stew recipe

I first made this stew when I was filming my TV show in Kenya. Of course, being in a different country meant there were different customs and ingredients.

The gentleman I was cooking with who was the head chef at the lodge we were staying at gave me some chillies to use in the stew which I assumed would be the same as the ones I use in Australia&mdashthey were not, they were quite a bit hotter and let&rsquos just say there was much sweating going on around the table at tasting time!

Ingredients

  • 80 ml olive oil
  • 1 large red onion, sliced
  • 4 garlic cloves, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp chilli powder
  • 600 g deboned lamb leg, cut into roughly 2cm cubes
  • 250 ml Belgian double ale
  • 1 red bird's eye chilli, sliced (add more to taste)
  • 45 g sultanas
  • 6 semi-dried dates (such as Medjool)
  • 1 cinnamon stick
  • 15 g chopped coriander
  • 7 g chopped flat-leaf parsley
  • 3 plum tomatoes, each cut into 6 wedges
  • 45 g sliced kale
  • 2.8 fl oz olive oil
  • 1 large red onion, sliced
  • 4 garlic cloves, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp chilli powder
  • 21.2 oz deboned lamb leg, cut into roughly 2cm cubes
  • 8.8 fl oz Belgian double ale
  • 1 red bird's eye chilli, sliced (add more to taste)
  • 1.6 oz sultanas
  • 6 semi-dried dates (such as Medjool)
  • 1 cinnamon stick
  • 0.5 oz chopped coriander
  • 0.2 oz chopped flat-leaf parsley
  • 3 plum tomatoes, each cut into 6 wedges
  • 1.6 oz sliced kale
  • 0.3 cup olive oil
  • 1 large red onion, sliced
  • 4 garlic cloves, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp chilli powder
  • 21.2 oz deboned lamb leg, cut into roughly 2cm cubes
  • 1.1 cups Belgian double ale
  • 1 red bird's eye chilli, sliced (add more to taste)
  • 1.6 oz sultanas
  • 6 semi-dried dates (such as Medjool)
  • 1 cinnamon stick
  • 0.5 oz chopped coriander
  • 0.2 oz chopped flat-leaf parsley
  • 3 plum tomatoes, each cut into 6 wedges
  • 1.6 oz sliced kale

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 100 mins
  • Serves: 4

Step-by-step

  1. Heat the olive oil in a large deep-sided frying pan or flameproof casserole dish that has a lid over medium–high heat, then add the onion and garlic, and fry, stirring often, for 8–10 minutes. Add the cumin, paprika and chilli powder, stirring to combine, and continue to fry for a couple of minutes.
  2. Increase the heat to high, add the lamb and stir well to coat with the spice mix, then brown for about 10 minutes. Stir in the beer and 150ml of water, then stir in the sliced chillies, sultanas, dates and cinnamon. Season, then add the fresh herbs.
  3. Turn down to a simmer, cover with the lid and cook for about 1½ hours or until the meat is quite tender. Check the meat after an hour or so.
  4. Add the tomato wedges and kale to the stew, stirring to combine, and simmer for a further 10 minutes. You may need to add a little extra water as the stew can become a little dry. It is meant to be a thick-dry style stew though, not a wet stew with lots of liquid.
  5. Serve on mashed potato or with boiled potatoes on the side or some couscous.

Recipe taken from Kitchen Mojo by Paul Mercurio (Murdoch Books, £16.99). Photography by Brett Stevens.

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Preheat the oven to 180°C, 350°F, gas mark 4. Heat the oil in a large frying pan and fry the lamb in batches over a high heat until browned all over. Transfer to a casserole dish.

Add the onion to the pan and fry for 5-6 mins until lightly browned, then stir in the passata, tomato purée, rosemary and sugar. Bring to the boil then pour over the lamb. Season with salt and freshly ground black pepper, then cover and cook for 1 hr.

Stir the courgettes into the casserole and cook uncovered for a further 20-25 mins until the courgettes are tender. Add a little water to the casserole if necessary.

Serve with boiled and buttered potatoes, garnished with fresh rosemary sprigs.


Quick bean and lettuce stew with bacon

When you have little time but want something nourishing, this is a quick and easy recipe that won't disappoint. It works with all sorts of beans and can be made vegetarian by using vegetable stock and replacing the bacon with black olives.

4 tbsp olive oil
6 bacon rashers, chopped
2 garlic cloves, chopped
¼ tsp fennel seeds
400g can chopped tomatoes
200ml chicken stock
400g can cannellini beans
150g cos lettuce, chopped
Salt and black pepper

1 Heat the olive oil in a pan and add the bacon. Cook for a few minutes, then add the garlic and fennel seeds.

2 Pour in the tinned tomatoes and cook on a high heat for 5 minutes.

3 Add the stock and the drained beans, then cook for a further 5 minutes.

4 Season well, add the chopped lettuce, and allow it to wilt before serving.

5 Drizzle with olive oil and sprinkle with lots of black pepper.

Adapted from Leon: Naturally Fast Food by Henry Dimbleby and John Vincent (Conran Octopus). Order a copy for £13 with free UK p&p (save £7) from guardianbookshop.co.uk or call 0330 333 6846.


Plum, Rosemary & Thyme Lamb Shanks with Lemon Thyme Couscous

These lamb shanks are one of the most delicious things I’ve ever tasted. They suited the annual girls’ weekend away in an old farmhouse – cozy, rustic comfort food while it was cold and drizzly out.
Sorry about the photo, but it does capture the great atmosphere of the gathering.

Ingredients

  • FOR THE LAMB:
  • 1-½ Tablespoon Olive Oil
  • 4 whole Lamb Shanks
  • 2 Tablespoons Flour
  • 1 whole Onion, Diced
  • 6 whole Garlic Cloves, Peeled And Bruised
  • ¼ cups Fresh Rosemary Leaves, Roughly Chopped
  • 1 Tablespoon Fresh Thyme Leaves, Roughly Chopped
  • 1 cup Red Wine
  • 1-½ cup Chicken Stock
  • 2 Tablespoons Worcestershire Sauce
  • 1 cup Plum Jam
  • FOR THE COUSCOUS:
  • 1 cup Water
  • 1 Tablespoon Butter Or Oil
  • 1 teaspoon Salt
  • ½ pounds, ⅞ ounces, weight Cous Cous
  • 1 whole Lemon, Zested
  • ½ Tablespoons Fresh Thyme, Roughly Chopped
  • 3 Tablespoons Butter

Preparation

This can be cooked in the oven or in the slow-cooker. If using an oven, preheat to 150C/310F.

Heat oil in a large, heavy-based casserole dish over medium high heat. Coat shanks in flour, then brown them in the hot oil, turning to ensure even browning. Transfer to a plate when they are nicely browned (they don’t have to be cooked through – you’ll cook them more later).

If required, add a little more oil to the casserole dish and then add onion, garlic, rosemary and thyme. Sauté until onion is tender (3-4 minutes). Add the wine and simmer for 1 minute. Add the stock, worcestershire sauce and jam and stir to combine, then add the shanks and bring to the boil.

If using the oven, cover the casserole dish (with lid or foil) and transfer to the oven. Bake for 4 1/2 hours then remove cover, baste and cook a further 30 minutes.

If using the slow-cooker, transfer all ingredients to the cooker, set on low and cook for 5 – 6 hours. If desired, you can uncover the slow-cooker crock, turn up the heat and let the liquid reduce for an hour before serving.

I’ve done it both ways and there is little difference in the end result.

Serve on a bed of Lemon Thyme Couscous or mashed potato and greens.

For the Lemon Thyme Couscous:
Pour the water into a large saucepan and add the first amount of butter (or oil) and salt and bring to the boil. Then remove pan from heat and stir in couscous. Allow couscous to swell for 2 minutes. Add the remaining ingredients and stir over very low heat with a fork for 3 minutes to separate grains.


Recipe: Ground lamb, rice, and zucchini are layered in this homey casserole with Greek flavors

Greek Lamb and Vegetable Casserole Sally Pasley Vargas for The Boston Globe

There was a tiny eight-seat Greek restaurant, Nefeli Deli, near my home when I lived in The Hague, where owners Miltos and Petra prepared one-pot dishes packed with vegetables, herbs, and grains, with meat serving as a side note. In Greek cuisine, vegetables are often used to stretch a dish to feed a family, and given our current times, it's a method worth embracing. Here the familiar Greek flavors of ground lamb, tomatoes, zucchini, and rice are baked in layers in a casserole and garnished with feta for an easy weeknight dinner. Plum tomatoes have less moisture than other varieties if you use another type of tomato reduce the chicken stock by 1/4 cup. Do not skip the feta the saltiness balances the richness of the lamb.

Vegetable oil (for the pan)
pounds ground lamb
7large plum tomatoes, cored and chopped
3medium zucchini, thinly sliced
½ onion, chopped
teaspoons salt
1teaspoon dried thyme
1tablespoon chopped fresh thyme
cups long-grain white rice
cups chicken stock
8ounces feta cheese, crumbled
1tablespoon chopped fresh parsley (for garnish)

1. Set the oven at 375 degrees. Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity).

2. Heat a large nonstick skillet over medium heat. Add the lamb and use the back of a spoon to break up the meat. Cook, stirring, for 5 minutes, or until the lamb is no longer pink.

3. Spread half the chopped tomatoes in the casserole. Top with half the zucchini slices in a single layer, overlapping slightly if necessary. Add the lamb, onion, salt, dried thyme, and half the fresh thyme. Spread the rice evenly over the mixture, then add the remaining tomatoes followed by the remaining zucchini slices in a single layer.

4. In a small saucepan or microwave, bring the chicken stock to a boil. Pour the stock over the ingredients. Cover and transfer to the oven. Cook for 1 hour and 10 minutes, or until the rice is tender. Leave the cover on the casserole and let it sit for 10 minutes.

5. Sprinkle with feta, the remaining fresh thyme, and parsley.

There was a tiny eight-seat Greek restaurant, Nefeli Deli, near my home when I lived in The Hague, where owners Miltos and Petra prepared one-pot dishes packed with vegetables, herbs, and grains, with meat serving as a side note. In Greek cuisine, vegetables are often used to stretch a dish to feed a family, and given our current times, it's a method worth embracing. Here the familiar Greek flavors of ground lamb, tomatoes, zucchini, and rice are baked in layers in a casserole and garnished with feta for an easy weeknight dinner. Plum tomatoes have less moisture than other varieties if you use another type of tomato reduce the chicken stock by 1/4 cup. Do not skip the feta the saltiness balances the richness of the lamb.

Vegetable oil (for the pan)
pounds ground lamb
7large plum tomatoes, cored and chopped
3medium zucchini, thinly sliced
½ onion, chopped
teaspoons salt
1teaspoon dried thyme
1tablespoon chopped fresh thyme
cups long-grain white rice
cups chicken stock
8ounces feta cheese, crumbled
1tablespoon chopped fresh parsley (for garnish)

1. Set the oven at 375 degrees. Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity).

2. Heat a large nonstick skillet over medium heat. Add the lamb and use the back of a spoon to break up the meat. Cook, stirring, for 5 minutes, or until the lamb is no longer pink.

3. Spread half the chopped tomatoes in the casserole. Top with half the zucchini slices in a single layer, overlapping slightly if necessary. Add the lamb, onion, salt, dried thyme, and half the fresh thyme. Spread the rice evenly over the mixture, then add the remaining tomatoes followed by the remaining zucchini slices in a single layer.

4. In a small saucepan or microwave, bring the chicken stock to a boil. Pour the stock over the ingredients. Cover and transfer to the oven. Cook for 1 hour and 10 minutes, or until the rice is tender. Leave the cover on the casserole and let it sit for 10 minutes.

5. Sprinkle with feta, the remaining fresh thyme, and parsley. Jill Gibson


6 lamb chops
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons tomato sauce
2 teaspoons curry powder
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons mixed spice
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water

Trim fat off chops, then place in a shallow casserole. Mix all other ingredients and pour over chops. Marinate for several hours.

Cover dish and bake at 300 degrees F for two hours. Serve hot with mashed potatoes and vegetables.


  • 4 tbsp olive oil
  • 1 onion, chopped
  • 900g/2lb lean leg of lamb, diced
  • salt and freshly ground black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 cinnamon stick
  • ½ tsp ground cumin
  • 1 tsp ginger
  • pinch saffron threads, soaked in 1 tbsp water
  • 12 prunes, soaked in warm water
  • 4 tbsp clear honey
  • 1 tsp orange flower water (or to taste)

Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.

Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.

Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.

Add the soaked prunes and leave to simmer for a further 20 minutes.

Stir in the honey and sprinkle the tagine with orange flower water and serve hot.


Watch the video: Entertv: Αγριογούρουνο κατσαρόλας από τον Βασίλη Καλλίδη Α (December 2021).