LAMB CASSEROLE
A wonderful lamb stew that I make for Passover, but works for anytime of year. Easy and very impressive. Can easily be doubled or more without to much work.
Provided by KOSHER KOOK
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, heat oil. In the meantime, combine the Chardonnay, cinnamon and saffron in a small bowl and set aside for about 15 minutes. Brown lamb pieces and sear on all sides. Remove pieces as they brown and put in a large ovenproof casserole. Lay the sliced onions on top of the meat. In a large bowl combine remaining ingredients and infused wine. Stir well and pour over the lamb and onions. Cover casserole with foil and bake at 350 for about 2 hours, until meat is tender. It will not overcook. The aroma when you remove the foil is amazing. Serve with horseradish mashed potatoes or noodles if not during Passover.
Nutrition Facts : Calories 430.6, Fat 22.7, SaturatedFat 9.3, Cholesterol 120, Sodium 165.7, Carbohydrate 17.8, Fiber 2.4, Sugar 12, Protein 33.2
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