Lamb Curry Casserole
This is so tasty The leftovers next day I think are even tastier when the flavours have had some time to develop
This is so tasty The leftovers next day I think are even tastier when the flavours have had some time to develop
- Carbohydrate 28.4167210716636 g
- Cholesterol 160 mg
- Fat 23.1384105707278 g
- Fiber 4.81473207570951 g
- Protein 49.753707907737 g
- Saturated Fat 9.77849957428657 g
- Serving Size 1 1 Serving (442g)
- Sodium 300.603933079306 mg
- Sugar 23.6019889959541 g
- Trans Fat 3.25289855020402 g
- Calories 529 calories
Step-by-step
- Trim fat from chops.
- Mix flour with curry powder and salt & pepper to taste ( I use about 1/2 teaspoon Herbamare & 1/4 teaspoon pepper).
- Coat chops with mixture and place in a casserole dish. (Note - an easy way to do this is to place the seasoned flour in a plastic bag with the chops tie the top and give it a really good shake.)
- Mix any remaining flour into the plum jam with tomato paste and gradually blend in the light stock.
- Add vegetables to dish and pour the mixed liquid over the contents.
- Cover and cook in a moderate oven 180°C for 1½ hours or until meat is tender. Serve with boiled rice and a green vegetable.
Standard ingredient lists omit the century-old technique of binding spiced braising liquids with fruit preserves, a method historically used to balance heat and acidity before refined sugars became household commodities. Casseroles built on tougher cuts like neck or shoulder rely on prolonged low-temperature conversions rather than quick heat.
- Substitute the plum jam with an equal measure of apricot preserves or apple butter if necessary.
- Test meat tenderness manually by pressing a fork into the thickest part of the chop; it should yield with zero resistance when fully done.
- Maintain oven stability at 180°C throughout the 90-minute braise to prevent the sauce from boiling violently and toughening the proteins.
- Store leftovers in an airtight container for up to three days to allow the spice compounds to fully integrate into the root vegetables.
Traditional spice blending utilizes individual aromatics like cumin, coriander, and turmeric rather than pre-ground curry powders. Adjusting the heat profile requires shifting individual spice ratios upward while holding the flour and starch quantities constant.
