Curried Lamb Casserole With Sweet Potatoes Recipes

Steps:

• Heat oil in large nonstick Dutch oven. Dust lamb with flour. Add to hot oil; saute lamb for 2 minutes or just until seared all over. Remove lamb from the Dutch oven; set aside.
• Add garlic, onion, carrots, green pepper, and sweet potatoes to Dutch oven; cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms; cook until softened, about 3 minutes.
• Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
• NOTE: Can be served over rice, linguine or couscous.
• NOTE: Adjust curry powder to taste.

Steps:

• In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
• As it browns, remove lamb to a colander to drain excess water and fat.
• In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
• Squeeze excess milk out of bread and then tear it into pieces.
• Heat oven to 375ºF.
• Lightly butter a 13-by-9-by-2-inch glass baking dish.
• In a large skillet, heat the butter.
• Add the onions and saute until softened, about 5 to 8 minutes.
• Add the garlic and curry powder and saute 1 minute.
• Remove from heat.
• In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
• Spoon into prepared baking dish.
• Tuck the bay leaves into lamb mixture.
• Bake at 375ºF.
• for 30 minutes.
• In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
• Pour over lamb mixture.
• Bake until egg mixture is set, about 10 to 15 minutes.
• Remove and discard bay leaves before serving.

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.