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Mediterranean Lamb and Rice Casserole Recipe

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This versatile dish is good with either fresh or left-over cooked lamb, and can be cooked on the stove-top or in the oven.
Directions
  • Trim any large areas of fat from the meat and salt and pepper lightly. In a heavy skillet or Dutch oven, heat oil and brown lamb (if using already cooked lamb, skip this step). Remove lamb and set aside. Remove all but 2 - 3 tablespoons fat from the pan. If less than 2 tablespoons remains, add more olive oil.
  • Add onions, garlic, rice, salt, turmeric, cumin, ginger, paprika and cinnamon to pan in which meat was browned and cook, stirring, for 4 - 5 minutes.
  • Add wine, water, and lamb. Stir to mix well.
  • Cover tightly and adjust heat to maintain a simmer (if using oven instead of stovetop, bake at 375) for about 45 minutes.
  • Add olives and lemon, if using, and check to make sure there is still some moisture. Cook another 15 minutes, or until lamb and rice are both tender.
Container: heavy pot with lid
Prep Time: 20 minutes
Cook Time: 1 hour
Serving Description: about 1 3/4 cups
Servings: 6
Enter desired servings   Change Servings
Ingredients
- 1 pound lamb, cubed (3/4 - 1 inch cubes)
- 2 tablespoons olive oil
- 2 onions, sliced or chopped
- 4 cloves garlic, or to taste
- 1 cup long grain rice, preferably brown
- 1 teaspoon salt, (in addition to salt and pepper for uncooked lamb cubes)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon or allspice
- 1 cup dry wine
- 1 1/2 cups water
- 6 kalamata or other flavorful olives, coarsely chopped
- 1 tablespoon chopped preserved lemon (optional, but tasty)

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  Bake Oven   Cook Range   Dinner   Entree   Gluten Free   Lunch   Mediterranean   Moderate
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