Spinach Lamb Casserole
Delight in the comforting flavors of a Spinach Lamb Casserole, a hearty and aromatic dish perfect for slow cooking enthusiasts. This recipe combines tender cubes of lamb shoulder, seasoned with warm spices like cumin, coriander, cinnamon, and paprika, with the earthy freshness of spinach and the tang of diced tomatoes. Simmered to perfection in a rich stock, this casserole transforms into a melt-in-your-mouth experience, with the option to finish it in the oven under a bubbling layer of grated parmesan. Ideal for cozy family dinners, this one-pot wonder is simple to prepare yet layered with flavor, pairing beautifully with rice, mashed potatoes, or crusty bread. With just 20 minutes of hands-on prep time, this meal is an effortless way to elevate your dinner table with bold Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams boneless lamb shoulder, cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 400 grams fresh spinach, washed and chopped
- 400 grams canned diced tomatoes, with juice
- 250 milliliters chicken or lamb stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese, grated (optional, for topping)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or casserole dish over medium-high heat.
Season the lamb cubes with a pinch of salt and pepper, then add them to the skillet. Brown the lamb on all sides (about 5 minutes), then remove it and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted.
Stir in the canned diced tomatoes (with their juice) and the stock. Bring the mixture to a simmer.
Return the browned lamb to the skillet and mix well. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Reduce the heat to low, cover the skillet, and let the casserole simmer gently for 60-75 minutes. Stir occasionally to prevent sticking and ensure the lamb becomes tender.
Preheat your oven to 190°C (375°F) if you prefer a baked finish.
If desired, transfer the casserole mixture to a baking dish. Sprinkle the grated parmesan cheese over the top and bake uncovered for 10-15 minutes until golden and bubbly.
Serve hot as a standalone dish or with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5078 mg | 221% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 14.9 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1156 mg | 89% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4580 mg | 97% | |
*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.
