Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Low-Fat Curried Lamb Casserole With Sweet Potato
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- #73770
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 pound lamb, cut into 3/4-inch cubes
all-purpose flour, for dusting
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 cup chopped onion
1 cup finely chopped carrots
1/2 cup finely chopped green bell pepper
1 cup cubed, peeled sweet potatoes
1 1/2 cup sliced mushrooms
2 1/2 cups beef stock
1/3 cup red wine
3 tablespoons tomato paste
2 teaspoons curry powder
directions
Dust lamb with flour.
In a large nonstick Dutch oven, heat oil, saute lamb for 2 minutes or just until seared all over. Remove lamb and set aside.
To pan, add garlic, onion, carrots, green pepper and sweet potatoes. Cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms and cook until softened, about 3 minutes.
Add stock, wine, tomato paste and curry powder. Return lamb to pan, cover and simmer for 1 1/2 hours, stirring occasionally.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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