Spinach-Lamb Casserole

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

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.

nonstick cooking spray, ground ginger, salt, butter, curry powder, onion, sherry, white rice, lamb, cinnamon, cardamom, banana, lemon juice, fresh tomato, green pepper, coconut

Taken from www.food.com/recipe/spinach-lamb-casserole-238465 (may not work)