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

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.
  • 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
  • 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
  • Yields 4 servings
  • Preparation time ca. 1 hour
Recipe Category: 
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