Brown lamb meat, add the vegetables and continue
cooking for 2 minutes, stir in the
tomato paste, broth, curry powder & seasoning.
Add the lentils and bring to a boil. Cover and
simmer for 30 minutes until tender.
Serve with rice.

Lamb French Cassoulet
1 lb. lamb sausage (like our cajun-spiced bratwurst)
or spicy kielbasa cut into round slices
2 tbsp olive oil
2 carrots, chopped
1 med. onion, chopped
2 cloves garlic, chopped or pressed
1 can 28oz. tomatoes with juice (italian preferred)
2 cans cannellini beans, rinsed and drained
1/2 tsp each of thyme, rosemary, and oregano
1/2 cup fine dry bread crumbs mixed with 1 tbsp of
melted butter

In skillet, heat oil and add lamb sausage. Cook over
high heat until lamb is just brown, stirring occ. Remove lamb.
Place carrots, onion, and garlic into skillet and cook for
4-5 minutes on med. heat. Add canned tomatoes and
spices. Bring to a boil then simmer for 1 minute. Add meat to
this mixture, add drained beans, and stir gently until mixed.
Pour mixture into 2 qt. covered casserole dish. Sprinkle with
buttered bread crumb mixture and bake at 375F for 45 minutes
or until bubbly. Can make ahead and refrigerate.

Lamb Stuffed Mushrooms
2 dozen mushroom caps
2 cups browned ground lamb
1 tbsp chives, finely chopped
1tbsp prepared horseradish
1/3 cup mayo
salt & pepper to taste

Combine above ingredients and mix well.
Fill mushroom caps with the lamb mixture.
Arrange in a buttered shallow baking dish
and bake at 350F for 20 minutes or until browned.

© 2001 Little Prairie Cluns. All rights reserved.