Calcutta Lamb Curry Casserole
|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)|
|All purpose flour||1 1⁄2 Cup (24 tbs) (Pillsbury's Best)|
|Baking powder||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°.
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.