Recipe
Lamb, Spinach and Rice Casserole
By Luke Byatt, Sutcliffe Meats
- Serves 6
- Prep Time 10 mins
- Cooking Time 3hrs
Ingredients
- Serves 6
Method
- Sprinkle diced lamb with ¼ tsp salt. Place a large pot or casserole dish over medium-high heat and drizzle in half the olive oil. Add half the lamb and cook for 4–5 mins until meat is golden. Transfer browned lamb to a plate, and repeat with remaining lamb and oil.
- Return all meat and any resting juices to the pot. Add onion, garlic, and carrots, and cook a further 3–4 mins, until onion begins to soften.
- Stir through paprika. Add water and bring to the boil, then cover pan, reduce heat to low, and simmer for 2 hours.
- After 2 hours, remove lid, add butter and stock, and return to the boil. Scatter rice over the liquid and gently stir to submerge.
- Replace cover, return heat to low and simmer a further 30 mins, until rice is cooked and lamb very is tender.
- Remove pan from heat, add spinach, and replace cover. Set aside for 10 mins to wilt spinach leaves. Serve casserole with parsley, lemon wedges, and a fresh green salad.
Tips
- Instead of simmering on the stove, preheat oven to 180°C, and bake the casserole from Step 3. All other steps remain the same.