Curried Lamb With Rice

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 ounces boneless lamb sirloin
• 1 large apple
• 1/4 cup chopped onion
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 cups skim milk
• 3/4 cup quick-cooking rice
• 1/4 cup raisins

Recipe

• 1 trim fat from lamb and thinly slice meat into bite-size strips.
• 2 peel, core, and chop apple.
• 3 coat a cold large skillet with cooking spray.
• 4 preheat the skillet.
• 5 cook lamb strips about 3 minutes or till no longer pink; remove from skillet.
• 6 set aside.
• 7 add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
• 8 cook and stir till apple and onion are tender.
• 9 stir together cornstarch and 1/4 cup of the milk; add to apple mixture in the skillet with remaining milk.
• 10 cook and stir till mixture is thickened and bubbly.
• 11 then cook and stir for 2 minutes more.
• 12 stir in lamb, uncooked rice, and raisins.
• 13 divide lamb mixture among 4 individual baking dishes.
• 14 cover with foil; seal, label, and freeze.
• 15 conventional oven: bake frozen casseroles, covered, in a 375f.
• 16 oven for 55 to 60 minutes or until heated through.
• 17 stir before serving.
• 18 microwave oven: remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
• 19 micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.