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Curried Lamb Casserole

fast.cook's picture
Ingredients
  Lamb shoulder 2 Pound, cut in 1 1/2 inch cubes
  Onions 2 Medium, sliced
  Garlic 1 Clove (5 gm), crushed
  Salad oil 2 Tablespoon
  Chicken bouillon cube 1 , crumbled
  Potatoes 2 Pound, pared, very thinly sliced
  Salt 1 Tablespoon
  Pepper 1 Dash
  Zucchini 1⁄2 Pound, sliced
  Frozen artichoke hearts 9 Ounce (1 Package)
  Canned tomatoes 2 Pound, 1 can drained and 1 can un-drained (2 Cans, 1 Pound Each)
  Parsley 1 Tablespoon, chopped (As Needed)
  Curry powder 2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.

MAKING
2. In a large skillet, heat oil and sauté one third lamb cubes at a time for about 7 minutes until browned well on all sides; sauté all in 3 batches or 20 minutes.
3. Remove lamb cubes from skillet as they brown and add onion, garlic, curry powder and bouillon cube to the drippings remained in the skillet; sauté for about 5 minutes until onion slices are golden.
4. Return the lamb cubes to the skillet and mix well.

FINALISING
5. In a 3-quart casserole, line bottom with half of meat mixture and half of potato, salt, pepper, zucchini, artichoke hearts and tomatoes.
6. Spread a second layer with other half of these ingredients.
7. Cover the casserole and bake for 1 1/2 hours.
8. Uncover and baking for another 1 hour until lamb and potatoes are tender.

SERVING
9. Garnish with chopped parsley.
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Cook Time: 
175 Minutes
Servings: 
6

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