Curried Lamb Casserole

My blog friend, Kikimiss, passed on this recipe for me which we did enjoy.  Next time I would opt for four-quarter lamb chops instead of the neck chops.  I served mine with simple steamed rice.

*Taken from Family Circle's 'Casseroles and Pies, Step-By-Step', page 34*

Ingredients

1 kg lamb neck chops

1/4 cup oil

1 clove garlic, crushed

1 tbs grated fresh ginger

1 large onion, chopped

1 tsp garam masala

1 tsp ground chilli powder

2 tbs Madras curry powder

2 cups chicken or lamb stock

1 tbs soft brown sugar

1 tbs tomato paste

3 whole cloves

1 large apples, peeled and chopped

1/4 cup sultanas

Method

Heat 2 tbs oil in heavy based pan.  Cook meat quickly in small batches over medium heat until well browned.  Drain on paper towels.

heat remaining oil in pan.  Add garlic, ginger and onion, stir over medium heat for 3 minutes or until soft.  Add garam masala, chilli and curry powder.  Cook, stirring, over medium heat for 2 minutes.

Return meat to pan, add stock, sugar, tomato paste, and cloves.  Bring to boil, reduce heat, simmer.  Cook covered for 1 1/2 hours or until meat is tender, stirring occasionally.  Add sultanas and apple.  Cook covered for a further 30 minutes.  Serve with pilaf rice.

(Can add 400ml coconut cream to make a rich creamy curry.) 

Serves 4