Spinach-Lamb Casserole

17 ingredients
9 steps

Ingredients

  • nonstick cooking spray
  • 2 (10 ounce) packages frozen chopped spinach, cooked and drained
  • 1 teaspoon ground ginger
  • 12 teaspoon salt, divided
  • 4 tablespoons butter
  • 2 teaspoons curry powder
  • 1 medium onion, finely chopped
  • 14 cup dry sherry
  • 4 cups cooked white rice
  • 2 lbs lean boneless lamb, cut into 1-inch cubes
  • 14 teaspoon cinnamon
  • 14 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. 1
    Spray a casserole with nonstick spray.
  2. 2
    Mix spinach with ginger and 1/4 tsp salt and spread in the bottom of the casserole.
  3. 3
    Melt butter in a saucepan, stir in curry powder, and cook, stirring, 1 minute.
  4. 4
    Add onion and saute until soft.
  5. 5
    Turn heat to medium low, stir in sherry and simmer 5 minutes.
  6. 6
    Mix in the rice and 1/4 tsp salt (or to taste) and spread rice mixture over spinach layer in casserole.
  7. 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. 8
    Cover and bake at 350F 30 minutes.
  9. 9
    Serve hot; place each condiment in a small dish to pass separately.

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