What is a lamb casserole?

Lamb refers to any cut of meat from sheep that is approximately less than 12 months old. It has a distinctive, Earth's taste compared to beef or pork. Lamb is assumed that it is well paired with flavors of oregano, mint, cinnamon and garlic and is presented in Indian, African and Mediterranean cuisine. One possible way to use meat is in a lamb pan. "Kasresol" is a wide culinary term that refers to any combination of ingredients, especially proteins, starch and vegetables that are cooked and served together in one bowl.

PasteSSio is a type of lamb casserole that is common in Greek cooking. It is similar to roast pasta dishes of Italian cuisine, especially lasagna, but instead of sausage or minced beef uses ground lamb. Pastitsio combines ground lamb with tomato sauce, which is spiced with oregano and cinnamon, cooked penne or other tubular pasta and béchamel sauce. Béchamel sauce is a creamy white sauce madeand whipping in a strong cream or milk. The saucepan is traditionally ended with grated hard cheese, such as parmesan.

Another type of lamb casserole in Mediterranean cuisine is Moussaka. Mousakka is a saucepan similar to Pastesio, but consists of a eggplant, rather than pasta, laminated between the ground lamb filling. The food is also poured with béchamel sauce and grated hard cheese before baking.

lamb casseroles, which are prepared in Indian and African cuisine, often use boneless pieces of lamb, which were marinated with olive oil and spices such as cumin, coriander and chili sauce or curry paste, which contains ground chili and other dry spices mixed with liquid. These types of recipes usually slowly cook lambs of juice with preferred grain, such as rice or couscous. Due to the spicy nature of marinating ingredients, the lamb's casserole vyroBený from a spicy marinade often serves with a mint and yoghurt -based sauce to cool it.

Due to the distinctive taste of lamb rides, some recipes for saucepan can recommend mixing a lamb with a different type of meat to soften the taste. Substitution tends to be most common in recipes using lambs, because the texture is more interchangeable with other masses. Ground -Ho -flesh is often a primary alternative, although ground pork or Turkey can also be replaced by some lambs in some recipes.