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Spicy Lamb Casserole

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  Lean boneless lamb 2 Pound
  Butter/Margarine 3 Tablespoon
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Flour 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Instant beef broth 14 Gram
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Golden raisins 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Yellow squash 3 Small, cubed
  Lemon juice 1⁄4 Cup (4 tbs)

1 Cut meat into 2-inch strips.
Saute in butter or margarine until brown in a large skillet; transfer to a 10-cup baking dish.
2 Saute the onion and garlic in the remaining fat until soft.
Stir in the flour, water, beef broth, cinnamon, ginger, cardamom, raisins, salt and pepper.
Cook, stirring constantly, 2 minutes.
3 Pour the sauce over the meat! Simmer, covered, for 35 minutes, or until meat is almost tender.
Add the squash and lemon juice; continue cooking until squash is tender, about 15 minutes.

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Spicy Lamb Casserole Recipe