| | Curried Lamb Casserole 2 tablespoons of salad oil
2 pound lamb shoulder, cut in 1 1/2 inch cubes
2 medium onions, sliced
1 garlic clove, crushed
2 teaspoons of curry powder
1 chicken bouillon cube, crumbled
2 pounds of potatoes, pared and thinly sliced
1 tablespoon of salt
a dash of pepper
1/2 pound of zucchini
one 9 ounce package of frozen artichoke hearts
two 1 pound cans of tomatoes
chopped parsley |
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In hot oil in a large skillet, sauté lamb cubes, one third at a time, until browned well on all sides. Remove lamb as it browns. Preheat oven to 350ºF. Add onion, garlic, curry powder, and bouillon cube to drippings in skillet; sauté until onion slices are golden, about 5 minutes.
Return lamb cubes to skillet, mixing well. In a 3 quart casserole, arrange a layer of half of meat mixture and half of potato, salt, pepper, zucchini, artichoke hearts and tomatoes, use 1 can of drained and 1 can of undrained. Make a second layer with other half of these ingredients. Bake, covered for 1 1/2 hours. Remove cover, continue baking for 1 hour longer or until lamb and potato are tender. To serve, sprinkle top with parsley. Makes 6 - 8 servings |
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