MASHED POTATO SAUSAGE BAKE
"Sausage and savory seasonings like onion and garlic taste great in this casserole," writes Jennifer Seevers of North Bend, Oregon. "It's especially satisfying during the colder months."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain. , Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms and onion until vegetables are tender. Add garlic; cook 1 minute longer., Spread half of the potato mixture into a 9x5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano. , Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 255 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 706mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
CURRIED LAMB SAMOSAS WITH APRICOT CHUTNEY
Provided by Andrew Friedman
Categories Lamb Potato Appetizer Hanukkah Dinner Curry Deep-Fry Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 samosas
Number Of Ingredients 22
Steps:
- Make dough
- In large bowl, whisk together flour and 1/4 teaspoon salt. Add olive oil and, using fingertips, blend until mixture resembles coarse meal. Add 1/4 cup water and stir with fork just until mixture comes together.
- Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
- Make filling
- In medium saucepan over moderately high heat, heat oil. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes. Add lamb and sauté until browned, about 8 minutes.
- Stir in curry powder and cumin and sauté 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes. Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes. (Lamb can be cooked ahead and refrigerated, covered, up to 24 hours.)
- While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes. Drain in colander, then transfer to large bowl and, using fork, gently mash. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In small saucepan over moderately high heat, boil peas in salted water until tender, about 1 minute for frozen and 5 minutes for fresh. Drain, rinse under cold running water, and drain again. Transfer to bowl with potatoes.
- When lamb is tender, transfer to food processor and pulse until finely chopped but not puréed. Transfer to bowl with potatoes and peas. Add cilantro and fold mixture to combine. (Filling can be made ahead and refrigerated, covered, up to 8 hours.)
- Form and fry samosas
- Divide dough into 12 equal pieces and roll each piece into ball.
- On floured surface, using rolling pin, roll out 1 ball to 6-inch-diameter circle. Spoon about 2 tablespoons filling into center. Moisten finger with cold water and run around inside edge of dough circle.
- Imagining circle as face of clock, grasp edge at 2 o'clock and pull up over center of filling. Work around edge, pulling up at 4, 6, 8, 10, and 12 o'clock positions and crimping edges where they come together to seal, to form bundle resembling a truncated pyramid. Transfer to large baking sheet.
- Repeat to form remaining samosas. (Samosas can be formed ahead and refrigerated on baking sheet, loosely covered with plastic wrap, up to 2 hours.)
- In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 3 and returning oil to 350°F between batches, fry samosas until golden brown, 4 to 5 minutes. Transfer to paper towel-lined platter to drain.
- Serve immediately with apricot chutney.
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
CURRIED LAMB SAUSAGES WITH POTATO-PUMPKIN MASH
Make and share this Curried Lamb Sausages With Potato-Pumpkin Mash recipe from Food.com.
Provided by Latchy
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a small pan and cook the onion, garlic and paste stirring until the onion is soft.
- Using your hands (that are clean) combine the onion mixture, lamb, half the parsley, egg and breadcrumbs in a large bowl; mix well.
- Shape 1/4 cups of mixture into sausages.
- Cover and refrigerate until firm.
- (Can leave overnight or freeze at this stage) Cook the sausages in a large oiled pan in batches, until browned all over and cooked through.
- Meanwhile boil, steam, or microwave the potato and pumpkin separately until soft and tender.
- Drain.
- Mash the potato and pumpkin with the milk and cheese.
- Serve with the sausages, sprinkled with remaining parsley.
Nutrition Facts : Calories 901.2, Fat 54.1, SaturatedFat 23.3, Cholesterol 205.1, Sodium 452.9, Carbohydrate 58.7, Fiber 5.6, Sugar 5.9, Protein 44.8
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