Recipe: Curried Tomato-Lamb Casserole (using rice and cooked/leftover lamb)

CURRIED TOMATO-LAMB CASSEROLE

"Leftover Lamb, baked into a Casserole, with rice, tomatoes, and curry."

1 (14 1/2 oz) can beef broth
2 cups cooked lamb, chopped into 1/2-inch pieces
1/4 cup basmati rice, uncooked
1 (14 1/2 oz) can stewed tomatoes in juice
1/4 cup white wine
2 teaspoons curry powder
1 1/2 cups frozen peas and pearl onions
condiments (optional, for serving):
chutney, chopped peanuts, toasted coconut, chopped fresh mint

Preheat oven to 400 degrees F.

In a 1- to 2-quart pan over high heat, cover and bring beef broth and lamb to a boil.

In a 2- to 3-quart casserole, combine the rice, tomatoes, white wine, and curry. Pour boiling broth and meat over rice mixture in casserole. Stir, cover tightly, and place in oven.

Bake for 40 minutes. Remove from oven; stir in peas and onions. Replace cover and continue baking for 5 minutes. Remove from oven and serve immediately.

May be served with condiments that normally accompany curry, such as chutney, chopped peanuts, toasted coconut, and chopped fresh mint.

Makes 4 servings
Source: Safeway Select, December 2000