This hearty lamb and tomato casserole brings together tender lamb with rich tomatoes, garlic, and herbs. Slow-cooked to perfection, it’s an ideal comfort food for a cozy autumn meal, bursting with deep, flavorful goodness.
Hearty Lamb and Tomato Casserole
This hearty lamb and tomato casserole brings together tender lamb with rich tomatoes, garlic, and herbs. Slow-cooked to perfection, it’s an ideal comfort food for a cozy autumn meal, bursting with deep, flavorful goodness.
Equipment
- Casserole dish, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Large Pan, Spoon
Ingredients
- 1 lb lamb shoulder cut into cubes
- 2 cups canned tomatoes diced or crushed
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large pan over medium heat.
- Add the lamb cubes and brown on all sides, about 5-7 minutes.
- Transfer the browned lamb to a casserole dish.
- In the same pan, add the diced onions and garlic.
- Sauté until softened, about 5 minutes.
- Add the canned tomatoes, vegetable broth, cumin, rosemary, and thyme to the pan.
- Stir to combine and bring to a simmer.
- Pour the tomato mixture over the lamb in the casserole dish.
- Cover with foil and bake in the preheated oven for 1.
- 5 to 2 hours, until the lamb is tender and the flavors have melded together.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes & Wine Advice
Serving Tip:
Serve with mashed potatoes or a side of crusty bread to soak up the delicious tomato sauce.
Wine Advice:
A full-bodied red wine like Shiraz or a bold Merlot pairs beautifully with the richness of the lamb and tomatoes.
Nutrition values
Calories: 380 kcal | Carbohydrates: 18 g | Protein: 31 g | Fat: 22 g | Sugar: 7 g