Curried Lamb Casserole Recipe
This Curried Lamb Casserole is one of the best lamb casseroles that I've ever known. Stewed lamb cooked with onion and curry powder seasonings is baked with frozen peas and garnished with tomato wedges. Now doesn€™t that make your mouth water ? If it does, then make this Curried Lamb Casserole without delay and just enjoy. After your lamb feast come back here to share your views about this incredibly delicious dish.
Ingredients
2 tablespoons salad oil
1 1/2 pounds lamb for stew, cut into 1 1/2 inch chunks
4 medium-sized onions, quartered
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 1/2 cups water
1 1/2 teaspoons brown sugar
1 1/4 teaspoons salt
1 10-ounce package frozen peas
2 small tomatoes, cut into wedges
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook lamb for stew, a few pieces at a time, until browned on all sides, removing pieces to 2 1/2-quart casserole as they brown.
2. In drippings in skillet, over medium heat, cook onions, stirring occasionally, until onions are tender. Stir in curry powder and flour; cook 1 minute. Stir in water, brown sugar, and salt; over high heat, heat to boiling. Pour onion mixture over lamb. Cover casserole and bake in 350°F. oven 1 hour.
3. Add frozen peas to casserole; cover and bake 15 minutes longer. Skim fat from liquid in casserole. Add tomato wedges; heat through.
2. In drippings in skillet, over medium heat, cook onions, stirring occasionally, until onions are tender. Stir in curry powder and flour; cook 1 minute. Stir in water, brown sugar, and salt; over high heat, heat to boiling. Pour onion mixture over lamb. Cover casserole and bake in 350°F. oven 1 hour.
3. Add frozen peas to casserole; cover and bake 15 minutes longer. Skim fat from liquid in casserole. Add tomato wedges; heat through.
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