Lamb and Rice Casserole
This delightful Lamb and Rice Casserole is a hearty dish that's bound to please the entire family with its simple yet flavorful ingredients. Start by boiling tender chunks of lean lamb in a homemade stock, infused with fresh vegetables like carrots, celery, and onions. Once the lamb is sufficiently tender, it’s layered over a bed of parboiled rice, allowing it to absorb the savory stock as it bakes to perfection. Whether you're serving it on a weeknight or for a casual gathering, this economical recipe delivers comforting flavors without breaking the bank.
4-6
Servings
175
Calories
9
Ingredients
Ingredients
Lean lamb (leg, boneless)
500 (cut into chunks)
Carrot
1 (peeled)
Celery stalk
1 (whole or 1 tsp dried celery)
Parsley (broad-leaf)
4 (stalks, whole)
Onion
1 (peeled)
Knorr beef stock cube
1 (dissolve in broth)
Salt and pepper
to taste
Butter
2 tablespoons (optional, to dot on rice)
Parboiled rice
2 cups
Instructions
1
Begin by cutting the lamb into bite-sized chunks. Place them in a large saucepan, covering them with water and boiling for about 5 minutes. This step helps remove some of the richness often associated with certain types of lamb.
2
After boiling, drain the water and rinse the meat under cold water to remove any impurities. Refill the pot with fresh water and return the lamb to the pot.
3
Add the whole peeled onion, carrot, celery stalk, and parsley stalks to the pot. Incorporate the Knorr beef stock cube and season generously with salt and pepper.
4
Bring the mixture to a boil and then reduce the heat to low, allowing it to simmer until the lamb is tender. If using a pressure cooker, set it for about 30 minutes.
5
Spread the uncooked parboiled rice evenly in a large, shallow baking pan, ensuring an even layer.
6
Once the lamb is cooked and tender, remove the vegetables (onion, carrot, celery, and parsley) from the broth and discard them. Ladle the broth over the rice until completely submerged, adjusting for the amount of rice used, and setting aside some stock in case the dish needs a bit more moisture during baking.
7
Evenly distribute the lamb pieces over the rice and drizzle with butter if desired. This step adds richness to the dish.
8
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake for approximately 50 minutes or until the liquid has absorbed and the rice is tender and fluffy.
9
Before serving, taste the rice and adjust the seasoning if necessary. Enjoy your comforting casserole!
Nutrition Information
5g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this recipe?
The primary meat used is 500 grams of lean lamb, specifically from the leg, which is boneless and cut into chunks.
How many servings does this Lamb and Rice Casserole yield?
This recipe makes approximately 4 to 6 servings.
Why is the lamb boiled for 5 minutes at the start?
Boiling the lamb for 5 minutes and then draining it helps remove some of the richness and impurities often associated with lamb.
What type of rice is required for this casserole?
The recipe calls for 2 cups of parboiled rice.
Can I use a pressure cooker for the lamb?
Yes, if using a pressure cooker, you can cook the lamb for about 30 minutes until it is tender.
What vegetables are boiled with the lamb to flavor the stock?
One whole peeled onion, one peeled carrot, one celery stalk, and four parsley stalks are used to flavor the broth.
At what temperature should the oven be preheated?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
How long does the casserole bake in the oven?
It takes approximately 50 minutes for the liquid to absorb and the rice to become tender.
What happens to the vegetables after the lamb is tender?
The onion, carrot, celery, and parsley stalks should be removed from the broth and discarded before the stock is added to the rice.
Is there any butter included in the recipe?
Yes, 2 tablespoons of butter are optional and can be dotted over the rice before baking to add richness.
How many calories are in a serving of this casserole?
Each serving contains approximately 175 calories.
What is the protein content per serving?
Each serving provides about 15 grams of protein.
How much fat is in one serving?
There are 5 grams of fat per serving.
How many carbohydrates does this dish contain per serving?
Each serving contains approximately 20 grams of carbohydrates.
What specific stock cube is recommended?
The recipe suggests using one Knorr beef stock cube dissolved in the broth.
Do I need to pre-cook the rice before putting it in the oven?
No, the parboiled rice is spread uncooked in a large shallow baking pan and then cooks in the oven with the ladled broth.
Can I use dried celery instead of a fresh stalk?
Yes, you can substitute the celery stalk with 1 teaspoon of dried celery.
What should I do if the rice looks dry during baking?
You should set aside some extra stock to add to the dish if it needs more moisture while it is baking.
What kind of parsley is best for this recipe?
The recipe specifies using 4 stalks of broad-leaf parsley.
Is this recipe considered budget-friendly?
Yes, it is described as an economical recipe that delivers comforting flavors without breaking the bank.
Should the lamb be rinsed after the initial boil?
Yes, after the initial 5-minute boil, the meat should be rinsed under cold water to remove impurities before refilling the pot.
How should the rice be layered in the baking pan?
The uncooked parboiled rice should be spread in an even layer in a large, shallow baking pan.
When do I add salt and pepper?
Salt and pepper are added to the pot with the vegetables and stock cube to season the mixture before the simmering process begins.
Are the vegetables chopped before being added to the stock?
No, the onion, carrot, and celery are added whole or peeled to the pot to flavor the stock and are later discarded.
How do I know when the casserole is finished cooking?
The dish is ready when the liquid has been fully absorbed and the rice is tender and fluffy.
Can I adjust the seasoning after baking?
Yes, you should taste the rice before serving and adjust the salt and pepper if necessary.
What are the main tags associated with this recipe?
Tags include lamb, rice, casserole, one pot, easy recipe, family meal, hearty, and budget-friendly.
What preparation is needed for the lamb at the beginning?
The lean lamb should be cut into bite-sized chunks.
What is the first instruction for preparing this dish?
The first step is to cut the lamb into chunks, place them in a saucepan, cover with water, and boil for 5 minutes.
How many ingredients are required for this recipe?
There are 9 ingredients in total for this recipe.