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Apple Lamb Casserole

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Ingredients
  Lamb shoulder 1 Pound, cubed
  All purpose flour/Self rising flour 1⁄3 Cup (5.33 tbs) (Pillsbury'S Best)
  Shortening 2 Tablespoon
  Water 2 Cup (32 tbs)
  Bay leaf 1 Large
  Salt 1 Teaspoon
  Dried parsley flakes 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Whole onion 1 Small
  Canned sliced pie apples 20 Ounce (1 Can)
  Sugar 2 Tablespoon
  Refrigerated buttermilk biscuits 1 Can (10 oz) (Pillsbury Hungry Lack Flaky / Flaky)
Directions

Coat lamb with flour.
Brown in shortening in large skillet.
Stir in water, bay leaf, salt, parsley flakes, thyme, curry powder, pepper and onion.
Cover and simmer 1 hour until meat is tender, stirring occasionally.
Remove onion and bay leaf.
Stir in apples and sugar.
Bring to a boil.
Turn into 8 or 9-inch square baking dish.
Open can; separate dough into 10 biscuits.
Place around edge of baking dish.
Bake at 425° for 15 to 18 minutes

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Apple

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