|
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: If the casserole is chilled, the natural effects of the seasoning will keep the meat mixture pink in the center, even when it is cooked. Test doneness with a thermometer. Ingredients:
1 cup dried apricots |
8 portabella mushrooms (4 1/2-in.-wide caps), about 2 1/2 lb. total |
1/2 cup pine nuts |
1 teaspoon olive oil |
1 onion (1/2 lb.), finely chopped |
1/4 cup curry powder |
2 cups bulgur wheat |
5 1/3 cups chicken broth |
1 1/2 pounds ground lean lamb |
1/3 cup fine dry bread crumbs |
3 cups plain nonfat yogurt |
3/4 cup chopped fresh mint leaves |
salt |
Directions:
1. Cut apricots in half crosswise. 2. Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside. 3. In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl. 4. To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl. 5. To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes. 6. Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat. 7. Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep). 8. Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day. 9. Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled). 10. Mix yogurt with mint. If making ahead, cover and chill up to 1 day. 11. Spoon portions onto plates and add yogurt sauce and salt to taste. |
|