Curried Lamb Casserole
|Salad oil||2 Tablespoon|
|Lamb||1 1⁄2 Pound, cut into 1 1/2 inch chunks (For Stew)|
|Onions||4 Medium, quartered|
|Curry powder||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Frozen peas||10 Ounce (1 Package)|
|Tomatoes||2 Small, cut into wedges|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook lamb for stew, a few pieces at a time, until browned on all sides, removing pieces to 2 1/2-quart casserole as they brown.
2. In drippings in skillet, over medium heat, cook onions, stirring occasionally, until onions are tender. Stir in curry powder and flour; cook 1 minute. Stir in water, brown sugar, and salt; over high heat, heat to boiling. Pour onion mixture over lamb. Cover casserole and bake in 350°F. oven 1 hour.
3. Add frozen peas to casserole; cover and bake 15 minutes longer. Skim fat from liquid in casserole. Add tomato wedges; heat through.