Best 6 Curried Lamb Casserole With Sweet Potatoes Recipes

SWEET LAMB CURRY

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.

CURRIED LAMB CASSEROLE WITH SWEET POTATOES

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.

GRANDMA'S SWEET POTATO CASSEROLE

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.

MILD CURRIED LAMB CASSEROLE WITH ALMONDS

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

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.

SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS

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.