Moroccan-Style Baked Lamb Casserole

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Average Rating: 4 | Rated By: 1 users

This indulgent dish is fragrant and spicy but not excessively hot. The effect is exotic but not overpowering. This casserole is layered with lamb, potatoes, collards and cheese baked in light cream. The flavours more than deliver on expectations. This recipe makes for an easy weeknight gluten free meal. Serve with a light salad

Ingredients

  • 2 lb. potatoes, peeled and thickly sliced (I used red potatoes)
  • 1 Tbsp. coconut oil or extra virgin olive oil
  • 1 ½ lb. lean ground lamb
  • 4 garlic cloves, roughly chopped
  • 1 Tbsp. fresh ginger, minced
  • 1 tsp. GF coriander seeds
  • 1 tsp. GF cumin powder
  • ½ tsp. GF ground cinnamon
  • Pinch of cayenne pepper or to taste
  • 1 tsp. sea salt
  • 1 bunch green onions, sliced
  • ¼ cup fresh mint leaves, chopped
  • 4 medium size collard leaves, blanched and roughly chopped
  • 8 oz. grated cheddar cheese
  • 2 cups light cream
  • Instructions

  • Boil sliced potatoes in salted water until just done. About 8 min. Drain and set aside
  • Heat oil in a large non-stick pan. Add the lamb and sear over medium-high heat. Stir and break up the meat. Add garlic, spices and green onions. Cook while stirring for one minute
  • Add mint and one cup of water and cook over medium-high heat until the water evaporates. About 5 minutes. Taste and adjust seasoning if needed
  • Layer half the potatoes in a buttered ovenproof dish. Season with salt. Cover with lamb mixture, collard leaves and half the cheese. Top with rest of the potatoes and cheese and pour cream all over
  • Bake in preheated oven 375 F for 35 - 40 minutes, or until the potatoes start to brown
  • Note: I used water with the lamb in this recipe, but you can use chicken stock or dry white wine for additional flavour


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