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- 1 1/2 pounds ground lamb
- 1 large red onion, halved and thinly sliced
- 2 cloves garlic, minced
- 2 medium potatoes (12 ounces), cut into 1/2-inch pieces
- 2 cups cauliflower florets
- 1 cup apple juice
- 1 medium carrot, sliced (1/2 cup)
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 medium zucchini, halved lengthwise and sliced (about 1- 1/4 cups)
- 1 cup frozen peas
- 1/3 cup golden raisins
- 3 cups hot cooked rice
- Chutney (optional)
1. Preheat oven to 350 degrees F. Grease a 3-quart casserole; set aside. In an extra-large skillet or Dutch oven, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in potatoes, cauliflower, apple juice, carrot, curry powder, salt, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. In a small bowl, combine water and cornstarch; stir into meat mixture. Cook and stir just until mixture comes to boiling. Stir in zucchini, peas, and raisins. Transfer to the prepared casserole.
3. Bake, covered, for 25 to 30 minutes or until potatoes and cauliflower are tender. Serve over hot cooked rice. If desired, serve with chutney. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 337,
- Fat, total (g) 12,
- chol. (mg) 57,
- sat. fat (g) 5,
- carb. (g) 39,
- fiber (g) 3,
- pro. (g) 19,
- sodium (mg) 378,
- Percent Daily Values are based on a 2,000 calorie diet
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