Eastern Casserole of Lamb

Eastern Casserole of Lamb

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Servings: 8
Calories: 614


  • 1 lb tomatoes skinned and quartered
  • 3 tbsp vegetable oil
  • 3 lb lean boned lamb or mutton cut into large cubes
  • 12 oz onions skinned and sliced
  • 2 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 tbsp plain flour
  • 1 tbsp tomato puree
  • 3/4 pint chicken stock
  • 3 oz sultanas
  • salt and freshly ground pepper


  • Sieve the tomatoes to remove the seeds.
  • Heat the oil in a large flameproof casserole and brown the meat well, a few pieces at a time. Remove from the casserole and set aside.
  • Brown the onions in the fat remaining in the pan. Add the coriander, cumin, ginger, turmeric and cayenne and cook for 2 minutes, then add the flour and cook for a further 2 minutes. Add the remaining ingredients and season well. Return the meat to the pan, cover the casserole and cook in the oven at 170°C (325°F) mark 3 for about 1 3/4 hours for lamb, 2 1/2 hours for mutton.
Calories: 614 kcal
Carbohydrates: 19 g
Protein: 31 g
Fat: 46g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 172 mg
Potassium: 742 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 517 IU
Vitamin C: 12 mg
Calcium: 64 mg
Iron: 4 mg
Ingredients Boneless Chicken, Lamb
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