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Spinach-Lamb Casserole

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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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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