Recipe Lamb casserole with yoghurt and dill dumplings : Hearty Dishes and Tasty

Recipe Lamb casserole with yoghurt and dill dumplings : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb casserole with yoghurt and dill dumplings has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Easy level.

For a hearty winter meal, try this rich lamb casserole topped with yoghurt and dill dumplings.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1.2kg boneless lamb shoulder, trimmed, cut into 5cm pieces
  • 1 large brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 250ml (1 cup) red wine
  • 500ml (2 cups) passata
  • 250ml (1 cup) Massel chicken style liquid stock
  • 3 fresh bay leaves or dried bay leaves
  • 1 cinnamon stick

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Heat 1 tbs oil in a large flameproof casserole dish over high heat. Cook lamb, in batches, turning, for 3-4 minutes or until browned. Transfer to a plate.
  • Step 2
    Heat remaining 1 tbs oil in dish over low heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add wine. Increase heat to medium-high. Simmer for 5 minutes or until reduced. Return lamb to dish. Add passata, stock, bay leaves and cinnamon. Season. Bring to the boil. Cover with a round of baking paper, then foil. Bake for 1 hour, until the meat is almost tender. Remove the paper and foil. Cook for a further 45 minutes, until the lamb is tender.
  • Step 3
    Meanwhile, for dumplings, whisk flour, baking powder and salt in a bowl. Make a well in centre. Add yoghurt and oil. Stir to make a firm dough. Divide in half. Roll out 1 portion on a lightly floured surface to a 17 x 23cm rectangle. Spray with oil. Sprinkle over half the combined shallot and dill. Roll to enclose. Slice into 6 pieces. Repeat with remaining dough, oil spray, shallot and dill.
  • Step 4
    Arrange scrolls on top of lamb. Bake for 15-20 minutes, until scrolls are golden.

Lamb casserole with yoghurt and dill dumplings

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