"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Keyo's Lamb Casserole Recipe

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This recipe for Keyo's Lamb Casserole, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3 c diced leftover lamb
2 onions chopped
1 tbsp butter
3 c cooked rice
4 tsp of chutney or more to taste
1-3 tsp of curry to taste (use 3 generally)
1/2 c pan juice or leftover gravy
1/2 tsp rosemary
1/3 c dried currants
1/2 c slivered almonds
3/4 c fresh tomatoes drained (fresh can be used)
Salt and Pepper to taste

Directions:
Directions:
Cook onions in butter until golden. Mix all ingredients together and bake at 350 for 1/2 hour or until hot. Add more liquid or cover the casserole if it must wait in the oven.

Number Of Servings:
Number Of Servings:
6

 

 

 

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