Hot-spiced Lamb And Rice

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -2 1/4 lbs boneless lamb shoulder
• 2 -3 tablespoons vegetable oil
• 4 medium carrots, thinly sliced (2 cups)
• 1 medium yellow sweet pepper, cut into thin strips (1 cup)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large onion, chopped (1 cup)
• 1 cup uncooked long grain rice
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons molasses
• 2 tablespoons light-color corn syrup
• 1 -2 teaspoon red chili paste
• 1 teaspoon five-spice powder
• 1/3 cup sliced green onion

Recipe

• 1 preheat oven to 375 degrees f. trim fat from meat. cut meat into 3/4-inch pieces. in an extra-large skillet, heat 2 tablespoons of the oil over medium-high heat. cook meat, half at a time, in hot oil until brown. transfer meat to an ungreased 3-quart rectangular baking dish. stir in carrots, sweet pepper, and water chestnuts.
• 2 add the remaining 1 tablespoon oil to skillet. add onion; cook just until tender. add rice; cook and stir for 1 minute. stir in broth, water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder. cook and stir just until mixture comes to boiling. carefully add to meat mixture; stir to combine.
• 3 bake, covered, about 1 hour or until meat and rice are tender. let stand, covered, for 10 minutes before serving. stir gently. sprinkle with green onions.