Spicy Lamb Casserole Recipe
Ingredients
| Lean boneless lamb | 2 Pound | |
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (10 gm), minced | |
| Flour | 2 Tablespoon | |
| 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) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Yellow squash | 3 Small, cubed | |
| Lemon juice | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3096 Calories from Fat 1480
% Daily Value*
Total Fat 168 g258.2%
Saturated Fat 67.6 g338.1%
Trans Fat 0 g
Cholesterol 641.2 mg213.7%
Sodium 3781.7 mg157.6%
Total Carbohydrates 200 g66.8%
Dietary Fiber 26.9 g107.7%
Sugars 108.9 g
Protein 209 g418%
Vitamin A 30.1% Vitamin C 102.2%
Calcium 25.2% Iron 64%
*Based on a 2000 Calorie diet
Directions
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.
Chef
