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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that. Ingredients:
nonstick cooking spray |
2 (10 ounce) packages frozen chopped spinach, cooked and drained |
1 teaspoon ground ginger |
1/2 teaspoon salt, divided |
4 tablespoons butter |
2 teaspoons curry powder |
1 medium onion, finely chopped |
1/4 cup dry sherry |
4 cups cooked white rice |
2 lbs lean boneless lamb, cut into 1-inch cubes |
1/4 teaspoon cinnamon |
1/4 teaspoon cardamom |
banana, slices, sprinkled with (optional) |
lemon juice (optional) |
fresh tomato, seeded and chopped (optional) |
green pepper, chopped (optional) |
toasted coconut (optional) or toasted sliced almonds (optional) |
Directions:
1. Spray a casserole with nonstick spray.
2. Mix spinach with ginger and 1/4 tsp salt and spread in the bottom of the casserole.
3. Melt butter in a saucepan, stir in curry powder, and cook, stirring, 1 minute.
4. Add onion and saute until soft.
5. Turn heat to medium low, stir in sherry and simmer 5 minutes.
6. Mix in the rice and 1/4 tsp salt (or to taste) and spread rice mixture over spinach layer in casserole.
7. Spray skillet with nonstick spray and brown lamb cubes on all sides; sprinkle with salt, cinnamon and cardamom and spread over rice layer in casserole.
8. Cover and bake at 350F 30 minutes.
9. Serve hot; place each condiment in a small dish to pass separately.
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