Curried Lamb On Rice

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb lean lamb, well trimmed and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 cup beef broth
• 2 teaspoons curry powder
• salt, to taste
• 1/4 teaspoon ground ginger
• 1 medium tomato, peeled, seeded, and chopped
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup grated carrot
• 1/3 cup frozen peas, defrosted
• 2 cups cooked brown rice

Recipe

• 1 over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
• 2 stir in the broth, curry powder, salt, ginger, tomato, and flour. stir to mix well.
• 3 cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
• 4 toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
• 5 divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.