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Salty Lamb Casserole with Potatoes

A hearty, comforting lamb casserole with tender potatoes, rich broth, and aromatic herbs perfect for cozy dinners or make-ahead meals with deep, savory flavor in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds lamb stew meat or ground lamb
  • 4 medium potatoes peeled and sliced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 cup beef or lamb broth
  • 1 tablespoon tomato paste
  • 1 bay leaf

Equipment

  • Casserole Dish
  • Large Pan

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish with olive oil.
  2. Heat olive oil in a large pan. Cook the onion until soft and lightly golden.
  3. Add garlic and lamb to the pan. Cook until browned and fragrant.
  4. Season with salt, pepper, paprika, and oregano. Stir to coat the meat evenly.
  5. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  6. Layer half the sliced potatoes in the casserole dish. Spread the lamb mixture on top.
  7. Top with the remaining potatoes and tuck in the bay leaf.
  8. Pour broth over the casserole. Cover tightly with foil.
  9. Bake for 60 minutes. Remove foil and bake another 20 minutes until golden and tender.

Notes

This dish can be prepared ahead, stored in the fridge for 3 days, or frozen for longer storage. Let it rest 10 minutes before serving for the best flavor.