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Casserole of Lamb, Bell Pepper and Pasta with Feta Cheese Topping

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Casserole of Lamb
Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.
Ingredients: 
  • 1½ lb / 700g leg of lamb, cut into 1in / 2.5cm cubes
  • 1 tbsp vegetable oil
  • 1 bell pepper, preferably peeled, cored and sliced
  • 1 medium onion, coarsely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tsp caraway seeds
  • 1 tsp salt (or to taste)
  • ¼ cup / 60ml dry white wine
  • 2 tsp paprika powder
  • ½ tsp cayenne pepper
  • 4 tbsp tomato paste
  • ½ lb / 250g dried pasta
  • ¼lb / 100g feta cheese, crumbled
Method Pic: 
Casserole of Lamb
Method: 
  • Set pressure cooker over high heat. Add vegetable oil, caraway seeds and lamb meat. Brown well from all sides (ca. 5 minutes). Remove and set aside.
  • Add chopped onion to pan, cook until golden brown, stir frequently to prevent scorching.
  • Add bell pepper and salt. Cook for a few minutes.
  • Reduce heat. Add garlic, cook for another minute.
  • Reduce heat. Add garlic, cook for another minute.
  • Put on lid, bring to high pressure, cook for 20 minutes, adjusting heat as necessary.
  • While the meat is cooking, boil the pasta, drain well and set aside.
  • When the meat is done, release pressure. Stir in tomato paste and adjust seasoning with salt and pepper
  • Layer meat and pasta in a lightly greased casserole. Top with crumbled feta cheese.
  • Broil until the feta starts to turn golden brown at the edges
Notes: 
  • Yields 4 servings
  • Preparation time ca. 1 hour
Recipe Category: 
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Total votes: 295
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