Norwegian Lamb Casserole
A hearty lamb casserole with a Norwegian twist. This dish is perfect for a cold winter evening.
Ingredients
- ●1 1/2 pounds Lamb Shouldercut into 1 1/2-inch cubes
- ●2 large Fluffy White Potatoespeeled and diced
- ●4 medium Quaint Carrotspeeled and sliced
- ●1 small head Norwegian Red Cabbageshredded
- ●2 tablespoons Casserole Seasoningsee notes
- ●2 tablespoons Olive Oil
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●1 cup Water
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven, heat the olive oil over medium-high heat.
- 3
Add the lamb cubes and cook until browned on all sides, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Add the diced potatoes, sliced carrots, and shredded cabbage to the pot.
- 6
Cook until the vegetables are slightly tender, about 5 minutes.
- 7
Add the browned lamb back to the pot, along with the casserole seasoning, salt, and pepper.
- 8
Stir to combine, then add the water to the pot.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 10
Bake for 1 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 11
Serve hot, garnished with chopped fresh parsley if desired.