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Ingredients
| ground lamb: 1.5 lbs |
| onions - red: 1 onion (halved and thinly sliced) |
| garlic: 2 cloves (minced) |
| white potatoes: 2 whole potatoes (cut into 1/2-inch pieces) |
| frozen cauliflower (cut into 1" pieces): 2 cups |
| unsweetened apple juice: 1 cup |
| carrots: 1 (sliced) |
| curry powder: 1 Tbl |
| salt: 1 tsp |
| ground ginger: 1/4 tsp |
| water: 1/4 cup (cold) |
| cornstarch: 2 Tbl |
| zucchini squash: 1 whole squash |
| frozen peas: 1 cup |
| golden seedless raisins (not packed): 1/3 cup |
| white rice: 3 cups |
Indian-Style Lamb Curry
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 350 degrees F. Grease a 3-quart casserole; set aside. In an extra-large skillet or Dutch oven, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in potatoes, cauliflower, apple juice, carrot, curry powder, salt, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. In a small bowl, combine water and cornstarch; stir into meat mixture. Cook and stir just until mixture comes to boiling. Stir in zucchini, peas, and raisins. Transfer to the prepared casserole.
3. Bake, covered, for 25 to 30 minutes or until potatoes and cauliflower are tender. Serve over hot cooked rice. If desired, serve with chutney. Makes 8 servings.