Lamb and Rice Casserole
Hearty, flavorful, and oh-so-comforting, this Lamb and Rice Casserole is the perfect one-dish meal to bring bold Mediterranean flavors to your table. Tender cubes of lamb are simmered with aromatic spices like cumin, cinnamon, and paprika, creating a warm and inviting base that’s layered over fluffy, long-grain rice. A medley of sautéed onions, garlic, carrots, and diced tomatoes adds depth and texture, while savory beef or lamb stock ties everything together in this oven-baked classic. With just 20 minutes of prep and an hour of cooking, this dish is an effortless yet impressive option for family dinners or cozy gatherings. Serve it fresh out of the oven, garnished with a sprinkle of parsley for a vibrant touch, and enjoy a meal that's as satisfying as it is delicious. Perfect for fans of lamb recipes, casserole dishes, or Mediterranean cuisine!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder or leg, cut into cubes
- 1 cup White rice (long-grain or basmati)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Carrot, diced
- 1 can (400 grams) Diced tomatoes
- 2 cups Beef or lamb stock
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb cubes, season with a pinch of salt and pepper, and brown on all sides (about 5-6 minutes). Remove the lamb from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and carrot, cooking for another 2-3 minutes.
Stir in the ground cumin, cinnamon, paprika, and 1 teaspoon of salt and black pepper. Cook for 1 minute to bloom the spices.
Add the diced tomatoes to the skillet, followed by the lamb. Stir to combine and simmer for 5 minutes.
Meanwhile, rinse the rice under cold water until the water runs clear to remove excess starch.
In a large casserole dish, spread the rinsed rice evenly. Pour the lamb and tomato mixture over the rice. Slowly pour the beef or lamb stock over the dish, making sure the liquid covers the rice entirely.
Cover the casserole dish tightly with aluminum foil or a lid. Bake in the preheated oven for 40-45 minutes, until the rice is cooked and has absorbed all the liquid.
Remove the dish from the oven and let it rest for 5-10 minutes, uncovered, to allow the flavors to meld. Fluff the rice with a fork before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.0 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
