Rice and Lamb Casserole with Potatoes

Preparation info

  • For


    • Difficulty


    • Ready in

      45 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

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.


  • 3 tbsp olive or peanut oil
  • 450 g/1 lb/


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 contin