Spring Time Lamb Casserole Recipe

This spring time lamb casserole is a lovely and creamy casseroel prepared with tender cubed lamb. Slow cooked in chicken stock with onions, carrots corn and celery with sour cream, the sprintime lamb casserole can be served with rice and is quite filling and savory. Adapted from Sharp Microwave and Convection Cookbook.

Summary

Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Interest Group

Ingredients

 French onion soup30 Gram
 Plain flour1⁄4 Cup (4 tbs)
 Lamb750 Gram, cubed
 Spring onions4 , quartered
 Carrots2 , thinly sliced
 Chicken stock1 Cup (16 tbs)
 Canned corn kernels310 Gram, drained
 Celery stick2 , finely chopped
 Sour cream300 Milliliter

Nutrition Facts

Serving size

Calories 662 Calories from Fat 388

% Daily Value*

Total Fat 43 g66.8%

Saturated Fat 21.8 g109.1%

Trans Fat 0 g

Cholesterol 164.5 mg

Sodium 507.8 mg21.2%

Total Carbohydrates 27 g9%

Dietary Fiber 3.1 g12.2%

Sugars 9.6 g

Protein 40 g80%

Vitamin A 115.4% Vitamin C 13.8%

Calcium 13.5% Iron 21.8%

*Based on a 2000 Calorie diet

Directions

1.
Combine French onion soup mix and flour in a 2-3-litre casserole.
Toss the lamb in flour mixture, coating thoroughly.
2.
Add onions and carrots, stir in chicken stock and mix well.
3.
Cover and cook for 1 1/2 hours on SLOW COOK, stirring twice during cooking.
4.
Add corn, celery and sour cream; mix well.
5.
Cook for a furtner 30 minutes on SLOW COOK.
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