Elizabeth Carrion: Lamb and Corn Casserole Recipe
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Pastel de Choclo is an incredibly popular dish in Chile. It is typically made with ground been and chicken. It is a sweet and savory dish and the perfect comfort food. In this recipe, we used lamb for the protein. Pasture fed lamb can be very healthy as it can be a significant source of omega-3 fat, which has been associated with decreased risk of cardiovascular disease. Spice up the holidays this season with this new dish.
Ingredients
• 1 pound ground lamb
• 1 large Spanish onion, chopped
• 2 garlic cloves, finely chopped
• 10 medium to large pimento stuffed olives, chopped
• 1 tablespoon capers, chopped
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 tablespoon tomato paste
• 2 eggs, hard-boiled
Pureed Corn Ingredients
• 6 ears corn
• ¼ cup buttermilk
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons butter
• Powder sugar
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Directions
1. Preheat oven to 375 degrees. In a deep heavy skillet, brown the ground lamb then add onions and garlic and cook until translucent.
2. Add chopped olives and capers and mix.
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3. Then add the rest of your condiments (paprika, salt, coriander, tomato paste, basil) and continue to sauté until well incorporated.
4. Transfer to a deep small oven safe dish.
5. Top with sliced hard-boiled eggs. Set aside.
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6. To the blender or food processor, add corn kernels, buttermilk, salt and 1 tablespoon sugar and blend until it is pureed.
7. In the same deep skillet melt butter and add corn mixture.
8. Cook for a few minutes until it has thickened, constantly mixing.
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9. Spread corn mixture evenly over lamb and sprinkle with powdered sugar.
10. Bake in oven for 30-40 minutes or until lightly browned.
11. Serve warm.
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Option: Add about ⅓ cup of golden raisins to the lamb for more sweet and savory flavors.
Serves 4 generous portions.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.
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