Curried Lamb Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. oil
1 1/2 lbs. lamb for stew, cut into 1 1/2-inch chunks
1 onion, sliced
1 garlic clove, crushed
1 tbsp. curry powder
1 tsp. sugar
1/4 tsp. pepper
1 chicken flavored bouillon cube
2 1/2 cups water plus 1/2 cup
1 1/2 tsp. salt
1 medium eggplant (1 lb.), peeled and cut into 1 1/2-inch chunks
1/2 lb. fresh green beans, each cut in half
1/2 pt. cherry tomatoes
cooked rice
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Directions: |
Directions:In a medium skillet, let oil warm up and add lamb. Cook until lamb is well-browned. Remove the pieces from the skillet and let rest. Add the onion and garlic to the drippings in the skillet. Heat until onion is tender, stirring occasionally. Stir in curry powder and sugar; cook 1 minute. Add 1/2 cup of water; stir well. In a 2 1/2-quart casserole, mix lamb with onion mixture, pepper, bouillon, 2 1/2 cups water and salt. Bake casserole in a preheated 350º oven for 1 hour. Stir in eggplant and green beans and bake 45 minutes longer. Add cherry tomatoes and bake 10 more minutes or until meat and vegetables are tender. |
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Personal
Notes: |
Personal
Notes: Our father sponsored a student to come to the United States from India. Alex would occasionally stop by and teach us how to prepare some of his native Indian cuisine. As young children we were not crazy about curry, but over the years our tastes changed and now we really enjoy this dish.This recipe is great served over a bed of rice!
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