Lamb Caserole with vegetable

lamb caserole

niaHere is another excellent french recipe that I got from Periplus recipes books. I was so lucky to buy this recipe book at the airport. All of the recipes that I had tried was excellent! I dicovered that a lot of recipe from French use a lot of tomatoes, specially when they mix meats and vegetables. But don’t worry the taste are totally different from bolognaise sauce :D. You will like this beef caserole with vegetable recipe, I am sure!!

Voila le recette!


  • 300 gr of lamb (cut into small cubes and discard the bones)ingredients
  • 3 table sp of cooking oil
  • 1/4 cup of oil olive
  • 1 onion (chopped)
  • 1 garlic (chopped)
  • 2 carrot (sliced thinnly)
  • 1 radish (sliced thinly)
  • A handful of green beans (cut into 2 cm long)
  • 2 stems of fresh celeri (sliced the stem and discard the leaves)
  • 1/4 of all purpose flour
  • 1 can of tomate ( 250 gr)
  • 1/2 cup of water
  • 1 packet of beef broth
  • 10 leaves of fresh mint leaves (chopped)
  • 1 table sp of dried parsley *
  • 1/2 tea sp of dried thym *
  • 1 tea sp of grated peppers
  • 1 table sp of French Mustard

How to cook:fried vegetable

  • Fried onion with olive oil until it become golden. Add garlic and carrot until it changes colors. Add flour then tomate, water, chicken broth, parsley, thym, celeri, peppers and mustard. Cook until the souce thick.
  •  Meanwhile, fried the lamb until it is brownish.fried lamb
  • Add the fried beef. Cover the pan and cook in with lower heat for one hour. Stir once in a while.

Served while warm. Serving for 3 – 4 people

Recommended side dish: semolina, steam potatoes or bread

* originally it uses fresh parsley and thyme


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