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Calcutta Lamb Curry Casserole

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  Butter 3 Tablespoon
  Lamb shoulder 2 Pound, cut into 1 inch cubes
  Flour 1⁄3 Cup (5.33 tbs) (Pillsbury's Best All Purpose or Self Rising)
  Instant minced onion 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon
  Instant minced garlic 1⁄2 Teaspoon
  Chutney 9 Ounce, drained, reserving liquid (1 jar)
  Canned chicken broth 13 3⁄4 Ounce (1 can / 2 cups)
  Diced tart apples 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Salt 2 Teaspoon
For biscuits
  All purpose flour 1 1⁄2 Cup (24 tbs) (Pillsbury's Best)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Flaked coconut 1⁄3 Cup (5.33 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Diced roasted almonds 2 Tablespoon

Place butter in 2 1/2-quart casserole; place in oven to melt.
Add lamb, flour, onion, curry powder and garlic; mix well.
Bake uncovered at 350° for 30 minutes.
Remove from oven.
Blend reserved chutney liquid into meat mixture with chicken broth, apples, celery and salt.
(Reserved chutney will be used in Biscuits.) Bake covered for 1 hour at 350°.
Prepare Biscuits.
Remove casserole from oven.
Increase oven temperature to 425°.
Place Biscuits, cut side down, on casserole.
Bake uncovered at 425° for 25 to 30 minutes.

Recipe Summary

Main Dish

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Calcutta Lamb Curry Casserole Recipe