Spinach-Lamb Casserole

A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that.

• Ready In: 1 hr
• Serves: 6

Ingredients

•  nonstick cooking spray
• 2 (10 ounce) packages frozen chopped spinach, cooked and drained
• 1  teaspoon ground ginger
• 1⁄2 teaspoon salt, divided
• 4  tablespoons butter
• 2  teaspoons curry powder
• 1  medium onion, finely chopped
• 1⁄4 cup dry sherry
• 4  cups cooked white rice
• 2  lbs lean boneless lamb, cut into 1-inch cubes
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon cardamom

• Condiments (optional)

•  banana, slices, sprinkled with (optional)
•  lemon juice (optional)
•  fresh tomato, seeded and chopped (optional)
•  green pepper, chopped (optional)
•  toasted coconut (optional) or   toasted sliced almonds (optional)

Directions

1. Spray a casserole with nonstick spray.
2. Mix spinach with ginger and 1/4 tsp salt and spread in the bottom of the casserole.
3. Melt butter in a saucepan, stir in curry powder, and cook, stirring, 1 minute.
4. Add onion and saute until soft.
5. Turn heat to medium low, stir in sherry and simmer 5 minutes.
6. Mix in the rice and 1/4 tsp salt (or to taste) and spread rice mixture over spinach layer in casserole.
7. Spray skillet with nonstick spray and brown lamb cubes on all sides; sprinkle with salt, cinnamon and cardamom and spread over rice layer in casserole.
8. Cover and bake at 350F 30 minutes.
9. Serve hot; place each condiment in a small dish to pass separately.