Lamb or baby goat in a casserole pot. An hour and a half later, turn the meat over and bake for about half an hour more without opening the oven or the lid of the casserole pot. Heat a large casserole dish over medium high heat. Brown the goat meat in batches in a little olive oil.
Bring to a boil and turn the heat to a simmer. Lamb Breast is Best for This Chinese Casserole For this Chinese braised lamb casserole recipe, you can use lamb, mutton or goat, but the best cut is the breast. It cooks down to tender perfection. You can have Lamb or baby goat in a casserole pot using 3 ingredients and 7 steps. Here is how you cook that.
Ingredients of Lamb or baby goat in a casserole pot
- It’s 2 kg of to 3 kg lamb or baby goat (from an animal up to 10 kg).
- It’s of salt, pepper.
- Prepare of oil.
To find lamb breast, look for a Halal meat market near you, and have them trim and cut the meat for you. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Add the cinnamon and cook for a further minute.
Lamb or baby goat in a casserole pot step by step
- Salt and pepper the meat thoroughly..
- Oil a cast iron casserole pot..
- Place it in a preheated oven..
- Ten minutes later, after it is properly heated remove it and put the meat in it without adding any kind of liquid..
- Adjust the oven tempertature at 220-230 degrees. An hour and a half later, turn the meat over and bake for about half an hour more without opening the oven or the lid of the casserole pot. Even if it sticks a bit, it doesn't matter. It is better because all the extra fat will be gone. If the skin is not all that crunchy, bake for 10΄ more with the lid off..
- Even if it is overcooked in the iron cast casserole pot, it doesn't matter..
- Serve with potato purée and vegetables..
If using a different saucepan, transfer the contents to the slow cooker vessel and set the timer as mentioned above. Place lamb directly onto onions and garlic and rub with remaining oil, salt and pepper. To make the mushroom sauce, heat butter in a medium-sized saucepan and fry mushrooms until they start to brown. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well.