Lamb and Spinach Casserole
Indulge in the savory comfort of this Lamb and Spinach Casserole, a hearty dish that beautifully combines tender lamb, warming spices, and nutrient-packed spinach. Perfectly seasoned with cumin, coriander, and paprika, the lamb is simmered in a rich tomato and stock base before being baked to perfection. A generous topping of crumbled feta and melted mozzarella adds a creamy, tangy finish that will tantalize your taste buds. This casserole, effortlessly prepared in just 15 minutes of prep and finished in the oven, is ideal for cozy family dinners or entertaining guests. Garnish with fresh parsley for a pop of color that elevates both the flavor and presentation. Bursting with Mediterranean-inspired flavors, this one-pot dish is a wholesome and satisfying option for a crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 grams lamb (stew meat or diced shoulder)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 400 grams canned diced tomatoes
- 250 milliliters chicken or lamb stock
- 200 grams fresh spinach, roughly chopped
- 100 grams feta cheese, crumbled
- 100 grams mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet or casserole dish over medium-high heat. Add the lamb and cook until it's browned on all sides. Remove the lamb from the pan and set it aside.
Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the onions until they are soft and translucent, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, and paprika to the onions. Stir and cook for 1 minute until fragrant.
Return the browned lamb to the pan. Stir in the canned diced tomatoes, chicken or lamb stock, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover the pan with a lid and transfer it to the preheated oven. Bake for 45 minutes, stirring halfway through, until the lamb is tender.
Remove the pan from the oven and carefully stir in the chopped spinach. The spinach will wilt from the heat of the casserole.
Sprinkle the crumbled feta cheese and shredded mozzarella evenly over the top of the casserole.
Put the casserole back in the oven, uncovered, and bake for an additional 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 423 mg | 33% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 971 mg | 21% | |
*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.
