Lamb and Corn Casserole Recipe

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 (Elizabeth Carrion)

Step 1 Preheat oven to 375 degrees. In a deep heavy skillet, brown the ground lamb then add onions and garlic and cook until translucent. (Elizabeth Carrion)

Step 2 Add chopped olives and capers and mix. (Elizabeth Carrion)

Step 3 Then add the rest of your condiments (paprika, salt, coriander, tomato paste, basil) and continue to sauté until well incorporated. (Elizabeth Carrion)

Step 4 Transfer to a deep small oven safe dish. (Elizabeth Carrion)

Step 5 Top with sliced hard-boiled eggs. Set aside. (Elizabeth Carrion)

Step 6 To the blender or food processor, add corn kernels, buttermilk, salt and 1 tablespoon sugar and blend until it is pureed. (Elizabeth Carrion)

Step 7 In the same deep skillet melt butter and add corn mixture. (Elizabeth Carrion)

Step 8 Cook for a few minutes until it has thickened, constantly mixing. (Elizabeth Carrion)

Step 9 Spread corn mixture evenly over lamb and sprinkle with powdered sugar. (Elizabeth Carrion)

Step 10 Bake in oven for 30-40 minutes or until lightly browned. (Elizabeth Carrion)

Optional Serve warm. (Elizabeth Carrion)