If you’re looking for a comforting, hearty dinner, this lamb casserole recipe delivers rich flavour and satisfying texture.
I’m a huge fan of casseroles, and this lamb version is one of our household favourites. The meat cooked on the bone adds a depth of flavour that’s hard to beat.
Lamb casserole
This is true comfort food — filling, warming and easy to make. I often cook it in my pressure cooker, which saves time and concentrates flavour, but you can also prepare it in a slow cooker or a standard pot.
How to make a lamb casserole
It’s very simple: prepare the ingredients, season well, combine and cook until the meat is tender and falling from the bone. In a pressure cooker everything can go in at once; in a slow cooker or stovetop pot follow the timings below. The goal is tender, melt-in-your-mouth lamb.
Why I love the pressure cooker:
- Minimal mess
- Saves time — cooks much faster
- Locks in smells so the house stays fresh
- Easy to add everything and program the cooking
- Keeps food warm until serving
- A versatile kitchen tool
Most ingredients I use are organic when possible — I prefer buying higher-quality produce even if it’s a bit pricier. Choosing quality over quantity makes a difference in flavour and satisfaction.
Tips:
* Mixed lentils or a soup/stew pulse blend (pearl barley, red split lentils, split peas, brown rice, beans) add texture and depth. Chickpeas work well too.
** Look for a Moroccan or couscous spice blend to give the dish an authentic aromatic lift.
*** Follow safety instructions for your pressure cooker; if you’re unfamiliar, read the manual closely. Both electric and stovetop models work well — electric cookers are hands-off, while stovetop models give that traditional whistle.
Other recipes you might like are listed on the original site.
Enjoy! Now let’s get cooking.
Lamb casserole with couscous
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Equipment
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pressure cooker
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chopping board
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knife
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wooden spoon
Ingredients
- 350 g couscous
- 500 g lamb meat (ideally with bone)
- ¼ butternut squash
- 4 sticks celery
- 150 g lentils (or 1 can of chickpeas)
- 4 carrots
- 2 courgettes (zucchini)
- 1 parsnip
- 150 g beans (green)
- 1 small leek
- 2 teaspoon tomato puree
- 400 g tomatoes (chopped)
- 1 tablespoon paprika
- 2 teaspoon couscous powder (mix)
- 2 teaspoon salt
- pepper (freshly ground) to taste
Instructions
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Wash and cut the meat. Cook it with some salt and spices for 30–40 minutes covered in a standard pot until tender.
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Wash and chop all the vegetables and set them aside.
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Cook the couscous according to the package. For a quick method, place couscous in a bowl, season with salt and pepper, pour boiling water to cover about two fingers above the couscous, cover and leave for at least 20 minutes, then fluff with a fork.
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Add the lentils or chickpeas and the vegetables to the cooked meat. Season with salt, pepper and spices. Cook another 10 minutes, then add the tomato puree and chopped tomatoes. Simmer for 20–30 minutes more. If using a pressure cooker, you can add meat, lentils/chickpeas and vegetables together, cover and cook for about 30 minutes (adjust for meat type). If using tougher cuts like mutton or beef, cook the meat first until partially tender, then add the rest. Avoid cooking vegetables much longer than 30 minutes to keep some texture.
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Chop parsley or coriander and stir in just before serving for freshness.
Notes
Bon appétit!