Lamb Curry Casserole with saffron rice


It is autumn here and the weather is getting that little bit cooler and the days shorter. Dinner time calls for something warm and hearty. Lamb has always been a family favourite and is high in iron and protein as well as the B group vitamins and folate.

I find that it is a versatile meat that can be cooked in many ways. My family prefer though roasts or stews and cassoroles with the occassional lamb cutlets if time permits.

I have formulated a recipe that feeds roughly a family of 5-6 or if for a single person you can meal prep the remaining portions for later dinners or lunches

 

PREP TIME: Marinate overnight

COOKING PREP TIME: 20 MINUTES

COOKING TIME: 2 HOURS

FEEDS – 5-6 OR CAN MEAL PREP FOR 5 DAYS

 

INGREDIENTS:

MARINADE

1 cup lemon juice

1/2 cup canola oil

1 tablespoon dried parsely

1 teaspoon dried mint

salt and pepper to taste

15 lamb chops or cutlets

Place all ingredients except lamb into a large glass or ceramic bowl. Whisk together until well blended. Place lamb in bowl and mix throughly until lamb is well coated with mixture. Cover tightly with glad wrap and place in refrigerator to marinate overnight.

 

CURRY

Ingredients

1 tablespoon oil (canola)

1 tablespoon margerine or lactose free butter

2 teaspoons for ground cinnamon

1 teaspoon cardamon

1/2 teaspoon ground ginger

1 tablespoon of mild to medium curry powder

1 medium onion roughly chopped

2 large carrots (chopped)

2 cups string beans

2 teaspoons of crush garlic

2 cups of chicken stock

2 tablespoons of tomato paste

1 tablespoon dried oregano

1/2 tablespoon dried rosemary

1 tablespoon of gluten free corn flour

2 tablespoons of cold water

 

Instructions

  1. Place oil and butter in a heavy based pan and turn stove on to low to medium heat, slowly melt butter and once oil and butter are slighly heated place cinnamon, cardamon, ginger and curry powder in pot, mix on low heat until you can smell the aroma of the curry mix.
  2. Put onion in same pot and stir fry until slighly clear, add garlic and stir fry for a few seconds until incorporated with the rest of the curry mixture.
  3. Add carrots and beans to pot and stir fry until slightly soft.
  4. Add lamb chops (drain marinade from lamb chops and discard marinade) and stir fry lamb until browned on all sides.
  5. Add chicken stock and tomato paste, oregano  and rosemary to pot, and salt and pepper to taste. Stir until incorporated.
  6. Place 2 tablespoons of cold water into a small bowl and add 1 tablespoon of cornflour, mix until cornflour is dissolved. Add to pot with curry mixture and lamb.
  7. Cook lamb casserole on a low heat for two hours. Mixing at regular intervals.
  8. Serve with steam rice or saffron rice.

 

I hope you enjoy cooking this recipe. To make it more FODmap friendly eliminate, onions, garlic and green beans. If sharing this recipe please quote www.vickyshandcrafteddesigns.wordpress.com This is an original recipe and must not be copied or resold and in form.

Your feedback would be very much appreciated.

Thank you for reading this post.

You can also find me on:

Facebook

Twitter

Instagram

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s