Rice and Lamb Casserole with Potatoes

This simple family supper dish can be cooked from raw meat, such as lamb or goat, or made with leftover roast lamb. You can serve it with gravy, or a spicy sauce such as Mild Curry Sauce or Piri-Piri Sauce, or with any sweet fruit chutney.

Preparation: 15 minutes
Cooking: 30–40 minutes


  • 3 tbsp olive or peanut oil
  • 450 g/1 lb/2 cups lamb, raw or roasted, sliced or diced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 225 g/8 oz/1⅓ cups fresh or canned tomatoes, skinned and chopped
  • 340 g/12 oz/3 cups small new potatoes, boiled then cut in halves
  • 450 g/1 lb/2 cups medium or long grain rice, washed and drained
  • 700 ml/ pints/3 cups lamb stock
  • Salt and pepper to taste


Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a saucepan and stir-fry the meat for 3 minutes. Add the onion and garlic, stir once and cover the pan. Leave to cook on a low heat for 4 minutes. Uncover the pan and put in the tomatoes. Season with salt and pepper, and continue to simmer, covered, for 15 minutes.

At the same time, in another saucepan, bring the stock to the boil and when it is boiling add the rice. Stir once, and add salt and pepper if the stock is not already seasoned. Cook the rice on a medium heat, uncovered, for 15 minutes. Then add the halved potatoes and stir them in with the rice. Cover the pan, lower the heat, and leave to cook for 10 minutes more.

Now transfer the rice and potatoes into a well-buttered casserole. Adjust the seasoning of the lamb-and-tomato mixture and pour this on top of the rice and potatoes. Cover the casserole with a lid or with aluminium foil, and put it in the preheated oven for 10–15 minutes. Serve hot, accompanied by any green salad.