How To make Lamb& Tomato Casserole

Greek Style Braised Lamb with potatoes in a Tomato Sauce (All in one pot!)

αρνί κοκκινιστό

Get the recipe on my website:


Post pictures of your creations on my Facebook Page:

Thanks for watching!! Comment below :)

Greek Style Lamb & Potato Stew in the Instant Pot

My Instant Pot: (Affiliate)

Get the exact recipe here:

Ingredients
4.5-5 pounds (about 2 kilos) lamb pieces
1 onion, finely chopped
4-5 garlic cloves, grated
2 -3 carrots, peeled and diced
28 oz (794g) crushed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 sprig rosemary
2 bay leaves
1 heaping teaspoon sweet paprika
1 and 1/2 pounds potatoes, peeled and cubed
1 teaspoon dried oregano
For serving: finely chopped parsley, olives, feta, bread
Instructions
Place all of the ingredients except for the oregano in side of the instant pot and mix together. Add a cup of water or chicken broth.
Set the Instant Pot to High Pressure for 25 minutes. Make sure the vent is in the sealed position.
Allow the pressure to naturally release for about 15 mintes and then open the valve to release the remaining pressure.
Open the lid and taste the stew. Adjust the seasoning of needed. Remove the bay leaves and rosemary stem.
Add the teaspoon of oregano and garnish with fresh parsley.
Serve with toasted bread and a salad.
Kali Orexi!

Notes
Leg of lamb with the bone in is great for this recipe however boneless lamb works too. Use whatever you have. Beef is a good substitute.
Store leftovers in the refrigerator or freeze for up to 2 months.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:
Instagram:
Pinterest:
Twitter:

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Recipe Farmers lamb casserole

Recipe - Farmers lamb casserole
INGREDIENTS:
-2 tablespoons plain flour
●900g lamb forequarter, chump or neck chops, halved
●1 tablespoon olive oil
●8 pickling onions , peeled (see tip)
●2 carrots , peeled, diced
●1 cup (250ml) chicken stock
●400g can diced tomatoes
●400g can butter beans , rinsed, drained
●1 cup (120g) frozen peas

Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)

Get the recipe here:

Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.

Season the lamb on both sides lightly with salt and pepper.

Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.

While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.

Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.

Add the garlic and warm through until fragrant.

Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.

Place the lid on the pot and transfer to the preheated oven.

Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.

Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.

Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.

Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.

Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

One pot lamb and tomato casserole.

Slow cooked lamb neck chops with tomato, lentils and fresh herbs. Easy delicious comfort dinner.

Ground Lamb & Potato Casserole #recipe #casserolerecipe

Ground Lamb and Potato Casserole
You’ll need-
1 lb. Ground lamb
Carrot
Onion
Garlic, minced
Salt & black pepper
Thyme
1 tbsp tomato paste
1/3 cup broth
Potatoes, sliced thinly
1 tbsp melted butter with fresh thyme

1. Add the ground lamb to a hot skillet and cook until all browned. Season with salt & pepper.
2. Add the chopped carrots and onions and cook until soften.
3. Add the minced garlic and cook for 30 seconds. Add the fresh thyme.
4. Add tomato paste and broth and simmer for about 5 minutes.
5. Add the mixture to a casserole and top with the sliced potatoes. Add the melted butter to the potatoes.
6. Bake at 375 degrees F for 30-35 minutes or until the potatoes are golden and crispy.