Lamb Casserole
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 lbs lamb, cut in stew size cubes
- 3 onions, sliced
- 1 cup crushed tomatoes, with liquid
- 1⁄2 cup water
- 1 cup dried apricot, diced (or not)
- 3 garlic cloves
- 1 tablespoon oregano
- 1 cup Chardonnay wine
- 1⁄2 teaspoon cinnamon
- 1 pinch saffron (combined)
- oil, as needed
directions
- In a large pan, heat oil. In the meantime, combine the Chardonnay, cinnamon and saffron in a small bowl and set aside for about 15 minutes. Brown lamb pieces and sear on all sides. Remove pieces as they brown and put in a large ovenproof casserole. Lay the sliced onions on top of the meat. In a large bowl combine remaining ingredients and infused wine. Stir well and pour over the lamb and onions. Cover casserole with foil and bake at 350 for about 2 hours, until meat is tender. It will not overcook. The aroma when you remove the foil is amazing. Serve with horseradish mashed potatoes or noodles if not during Passover.
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RECIPE SUBMITTED BY
Mother of 3, grandmother of 2. Love to cook but don't have much time. I run my own Religious gift shop. My work is my other passion. I collect Jewish (Kosher)cookbooks and sell them in my shop. My favorite recipes come from Judy Zeidler.