Biscuit-Topped Lamb Casserole
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium celery stalk, chopped
- 1 large clove garlic, chopped
- 2 teaspoons curry powder
- 1 pound ground lamb
- 1 tablespoon all-purpose flour
- 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.
Yield: 6 servings
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