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Apple Lamb Casserole

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  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)

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

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2747 Calories from Fat 1204

% Daily Value*

Total Fat 134 g205.4%

Saturated Fat 49.3 g246.7%

Trans Fat 3.9 g

Cholesterol 322.1 mg107.4%

Sodium 4718.6 mg196.6%

Total Carbohydrates 296 g98.8%

Dietary Fiber 26.1 g104.2%

Sugars 114.6 g

Protein 105 g209.6%

Vitamin A 20.2% Vitamin C 76.5%

Calcium 23.2% Iron 126.6%

*Based on a 2000 Calorie diet

Apple Lamb Casserole Recipe