Curried Lamb Casserole With Sweet Potatoes Recipes

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SWEET LAMB CURRY



Sweet Lamb Curry image

A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.

Provided by windwalker

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 6

Number Of Ingredients 11

3 tablespoons all-purpose flour
salt and black pepper to taste
3 ½ pounds cubed lamb stew meat
6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
½ cup raisins
1 tablespoon lemon juice

Steps:

  • Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
  • Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g

CURRIED LAMB CASSEROLE WITH SWEET POTATOES



Curried Lamb Casserole With Sweet Potatoes image

Make and share this Curried Lamb Casserole With Sweet Potatoes recipe from Food.com.

Provided by Sharon the Rocket

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
3/4 lb lamb, cut into 3/4 inch cubes
all-purpose flour
2 teaspoons crushed garlic
1 cup chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped green bell pepper
1 cup cubed peeled sweet potato
1 1/2 cups sliced mushrooms
2 1/2 cups beef stock
1/3 cup red wine
3 tablespoons tomato paste
2 teaspoons curry powder

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.

Nutrition Facts : Calories 266.5, Fat 12.7, SaturatedFat 4, Cholesterol 45, Sodium 659.7, Carbohydrate 19, Fiber 3.8, Sugar 6.9, Protein 16.5

GRANDMA'S SWEET POTATO CASSEROLE



Grandma's Sweet Potato Casserole image

Thanksgiving wouldn't be the same without this recipe! We could do without the turkey, but not grandma's sweet potato casserole. Believe me, you will love this! It's like eating a dessert. Everywhere I take it, I'm asked for the recipe. Enjoy!

Provided by pcmomofsix

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 50m

Yield 12

Number Of Ingredients 12

3 cups cooked, mashed sweet potatoes
1 cup white sugar
½ cup milk
⅓ stick unsalted butter, cut into pieces and softened
2 large eggs, slightly beaten
1 teaspoon vanilla extract
½ teaspoon salt
1 cup brown sugar
⅓ cup all-purpose flour
1 cup chopped pecans
1 cup shredded coconut
⅓ stick unsalted butter, cut into pieces and softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  • Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
  • Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
  • Bake in the preheated oven until topping is golden brown, about 25 minutes.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 17.7 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 8.6 g, Sodium 121.3 mg, Sugar 30.2 g

MILD CURRIED LAMB CASSEROLE WITH ALMONDS



Mild Curried Lamb Casserole with Almonds image

Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 tablespoons minced fresh ginger (1 1/2-inch piece)
Coarse salt and freshly ground pepper
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 pounds ground lamb
1/2 cup slivered almonds (1 ounce), toasted
4 slices white bread, crusts removed
1 3/4 cups whole milk
2 tablespoons apricot preserves
1 tablespoon plus 2 teaspoons fresh lemon juice
4 large eggs
1/8 teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Cooked rice, for serving

Steps:

  • Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
  • Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
  • Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

CURRIED LAMB AND POTATOES



Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

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.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS



South African Curried Lamb Casserole with Raisins & Almonds image

In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs very lean ground lamb
2 slices white bread
1 cup milk
3 tablespoons unsalted butter
2 yellow onions, coarsely chopped
2 cloves garlic, finely chopped
2 tablespoons curry powder
1/2 cup dark seedless raisins
2 tablespoons slivered almonds
2 tablespoons fresh lemon juice
1 tablespoon mango chutney, large pieces chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
6 bay leaves

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.

Nutrition Facts : Calories 625, Fat 46.2, SaturatedFat 20.8, Cholesterol 193.9, Sodium 374.6, Carbohydrate 21.7, Fiber 2.3, Sugar 9.4, Protein 30.9

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