Curried Lamb Casserole With Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From 11/23/05 Post-Dispatch - adapted from America's Complete Diabetes Cookbook. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
4. NOTE: Can be served over rice, linguine or couscous.
5. NOTE: Adjust curry powder to taste.
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