1 (16 ounce) can tomatoes, drained, seeded and chopped
1 cup chicken broth
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Topping, Glaze and Garnish
2 cups all-purpose flour
2 small carrots, finely grated
1 teaspoon baking powder
1/2 cup (1 stick) chilled butter, cut into small pieces
3/4 cup buttermilk
2 tablespoons butter, melted
1 teaspoon chopped fresh parsley
In a skillet, melt butter over medium heat. Add onion and celery; cook,
stirring frequently, for 3 minutes.
Add garlic and curry powder; cook for 1 minute. Add lamb; cook, stirring
frequently, 4 to 5 minutes.
Stir flour into lamb mixture; cook for 2 minutes. Stir in tomatoes and broth.
Cook, stirring frequently, until mixture thickens, 10 minutes.
Stir in parsley and pepper. Remove from heat.
Spoon filling evenly into an ungreased 11 x 9-inch baking dish. Cool for
In a large bowl, mix together flour, carrots and baking powder. Using a
pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs
Make a well in the center of flour mixture. Add buttermilk all at once to
well, tossing with a fork until dry ingredients are just moistened and a dough
On a floured surface, using a floured rolling pin, roll dough to a 1/2-inch
thickness. Using a floured 2-inch round biscuit cutter, cut out biscuits. Gather
trimmings; roll to a 1/2-inch thickness and cut out more biscuits.
Place biscuits on top of lamb mixture. Brush with melted butter.
Heat oven to 425 degrees F.
Bake until biscuits are golden, 15 to 17 minutes.
Transfer casserole to a wire rack to cool slightly. Sprinkle with parsley.