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Curried Lamb and Rice Stew

Olive oil cooking spray -- as needed
1 pound boneless sirloin of lamb -- all fat removed, and cut into 1" cubes
1 onion - (10 oz) -- chopped
2 garlic cloves -- minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 inch orange zest slice -- finely chopped
2 cups low-fat low-sodium canned beef broth
1 can no-salt-added diced tomatoes - (14 1/2 oz) -- with juice
1 cup basmati rice
1 1/2 cups frozen baby peas


Coat a large pot with cooking spray and heat. Add lamb to pot and sauté until browned. Add the onion, garlic and ginger. Sauté for 5 minutes. Add the curry powder, cinnamon, allspice and orange zest, and stir to coat the other ingredients.


Add the stock and the tomatoes and their juices. Bring to a boil, cover and simmer for 40 minutes.


Add the rice, bring to a simmer, cover and cook for 15 minutes. Add the peas and heat through. Serve immediately.


This recipe yields 4 servings.


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