Sauté lamb and onion in oil in a small Dutch oven over medium heat for 10 minutes, stirring frequently. Add beef broth; cover and simmer mixture for 20 minutes.
Remove from heat, and pour mixture into a greased 2 1/2- quart casserole. Add remaining ingredients; stir well.
Cover and bake at 350° for 1 hour and 15 minutes. Uncover and bake an additional 10 minutes or until liquid is absorbed.
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