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Lamb and Rice Casserole

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“In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.”
2hrs 10mins

Ingredients Nutrition


  1. Trim fat from lamb shanks.
  2. In a heavy pot, brown well in butter.
  3. Add onions; saute until soft.
  4. Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  5. salt and pepper.
  6. Bring to a boil.
  7. Cover and simmer 1-1/2 hours.
  8. When lamb is tender melt butter to bubbling in saucepan.
  9. Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  10. Add remaining salt; set aside.
  11. Remove lamb shanks from pan.
  12. Measure broth and add water to measure 2-1/2 cups.
  13. Return shanks to pan.
  14. Bring to a boil.
  15. Stir in sauteed rice and butter.
  16. Simmer, covered, 30 minutes.
  17. Allow to stand, covered, 10 minutes before serving.
  18. Spoon yogurt over top of rice.

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