Curried Lamb Casserole Recipe
Ingredients
| Lamb shoulder - 2 pounds, cut in 1 1/2 inch cubes | ||
| Onions | 2 Medium, sliced (Salad oil - 2 tablespoons) | |
| Garlic | 1 Clove (5gm), crushed (Salad oil - 2 tablespoons) | |
| Chicken-bouillon - 1 cube, crumbled | ||
| Potatoes | 2 Pound, pared (Curry powder - 2 teaspoons) | |
| Salt | 1 Tablespoon (Curry powder - 2 teaspoons) | |
| Pepper | 1 Dash (Curry powder - 2 teaspoons) | |
| Zucchini | 1/2 pound, sliced (Curry powder - 2 teaspoons) | |
| Artichoke hearts package | 1 (Curry powder - 2 teaspoons) | |
| Tomatoes - 2 cans (1-pounds size), 1 can drained and 1 can un-drained | ||
| Parsley - as needed, chopped | ||
Directions
GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.
MAKING
2. In a large skillet, heat oil and sauté one third lamb cubes at a time for about 7 minutes until browned well on all sides; sauté all in 3 batches or 20 minutes.
3. Remove lamb cubes from skillet as they brown and add onion, garlic, curry powder and bouillon cube to the drippings remained in the skillet; sauté for about 5 minutes until onion slices are golden.
4. Return the lamb cubes to the skillet and mix well.
FINALISING
5. In a 3-quart casserole, line bottom with half of meat mixture and half of potato, salt, pepper, zucchini, artichoke hearts and tomatoes.
6. Spread a second layer with other half of these ingredients.
7. Cover the casserole and bake for 1 1/2 hours.
8. Uncover and baking for another 1 hour until lamb and potatoes are tender.
SERVING
9. Garnish with chopped parsley.
10. Serve hot.
1. Preheat oven to 350 degrees Fahrenheit.
MAKING
2. In a large skillet, heat oil and sauté one third lamb cubes at a time for about 7 minutes until browned well on all sides; sauté all in 3 batches or 20 minutes.
3. Remove lamb cubes from skillet as they brown and add onion, garlic, curry powder and bouillon cube to the drippings remained in the skillet; sauté for about 5 minutes until onion slices are golden.
4. Return the lamb cubes to the skillet and mix well.
FINALISING
5. In a 3-quart casserole, line bottom with half of meat mixture and half of potato, salt, pepper, zucchini, artichoke hearts and tomatoes.
6. Spread a second layer with other half of these ingredients.
7. Cover the casserole and bake for 1 1/2 hours.
8. Uncover and baking for another 1 hour until lamb and potatoes are tender.
SERVING
9. Garnish with chopped parsley.
10. Serve hot.
Chef
