Spicy Lamb Casserole
|Lean boneless lamb||2 Pound|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|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)|
|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.