If you are after a nice, delicious and hearty meal, this lamb casserole recipe is exactly what you are looking for.
I don't really know if you do but I ❤️❤️ love ❤️❤️ casseroles and a lamb casserole is definitely a true favourite here in this household. The lamb meat and bone flavours are so unique and absolutely delicious.
Is one of those comfort food that I would eat and eat, again and again. I make this quite often using the precious and magic pressure cooker that I bought a few years ago. Best buy I could have made. I use my pressure cooker at least 3 times a week. All my soups, casseroles, stews are made in this absolutely magic pot.
How to make a lamb casserole
It is actually so, so easy. Prepare all the ingredients, but all in the pressure cooker, season well and let it go. Before you realise, you have a meal ready. It is this easy!
You may also make this lamb casserole in a slow cooker if you do not have a pressure cooker. The idea is to have the meat come off the bone and melt into your mouth - so delicious!
I love pressure cooker because :
- is totally mess-free,
- it does at half or less the time
- you lock it and there will be no smell in the house
- add everything to it and programme it when to cook your meal;
- it keeps the food hot until you serve it- even hours after cooking it;
- it really is a super cool tool for everyone to have in the kitchen.
I have not mentioned in the ingredients list but pretty much all ingredients in this dish are organic. I am a huge fan of organic ingredients as I believe they are better for us. Of course, the range of organic produce available is not always as wide as the nonorganic ingredients but I get whatever is available in an organic version without a fail.
Yes, organic means a little pricier but I believe that less but better quality is way better for us.
* mixed lentils can be found in a pack that contains a blend of lentils used for soups or winter stews. They normally contain pearl barley, red split lentils, green and yellow split peas, brown rice, haricot beans, marrowfat peas. These make such a difference to this dish! Chickpeas are wonderful too.
** I buy this in shops that have all those Moroccan, or exotic mixed spices that are a special couscous blend.
*** Please be careful with the pressure cooker as these can be pretty dangerous if not used as they should.
If you're new to pressure cookers, there are actually two types; electric and stovetop. The most sophisticated electric pressure cookers let you throw the ingredients in, press a button and cook for you. Yet, there's something nostalgic about the whistling sound you get from a traditional stovetop cooker. Either will do to cook this lamb casserole. You can find out more here.
Other delicious recipes you may enjoy :
- Pressure cooker nettle and Black-eyed beans soup
- Cabbage casserole with minced beef and fresh herbs - another favourite here
- Mixed grilled veggies, polenta and chicken casserole
- Winter warming chicken soup
- Tomato and polenta dumplings soup
Let's get down to some cooking now!
Lamb casserole with couscous
- 350 g couscous
- 500 g lamb meat (ideally with bone)
- 1/4 butternut squash
- 4 sticks celery
- 150 g lentils (or 1 can of chickpeas)
- 4 carrots
- 2 courgettes (zucchini)
- 1 parsnip
- 150 g beans (green)
- 1 small leek
- 2 tsp tomato puree
- 400 g tomatoes (chopped)
- 1 tbsp paprika
- 2 tsp couscous powder (mix) **
- 2 tsp salt
- pepper (freshly ground) to taste
- Wash cut and cook the meat with some salt and spices for 30-40 minutes covered in a standard pot.
- Wash and chop all veggies and set aside.
- Cook the couscous as per pack instructions. Ideally is to steam it but for quickness I put the desired couscous in a bowl, mix it with some salt and pepper and pour boiling water over to cover it about two fingers above the level of the dry couscous. Cover with a plate and set aside for at least 20 minutes.
- Add the chickpeas or the lentils to the meat along with the vegetables. Add some salt pepper and the spices. Cook for another 10 min and then add the tomato paste and the chopped tomatoes and cook for 20-30 minutes more. If you are using a pressure cooker to make this dish, put everything in at once (meat, lentils/chickpeas and veggies cover and cook for 30 minutes, depends really on the meat cut but lamb is tender so 30' should be suffice. If it is mutton or beef which can also be used, you can cook into two sessions, first cook meat alone and then the rest. I would not cook the veggies for longer than 30 min as they would just get murdered. ??? ***
- Chop some parsley or coriander and add at the end.