  |
|
|
Thursday, May 23, 2013
Featured Quizzes
Spicy Lamb & Rice Pot
Lamb, rice and every spice nice. It's a winning combo of curry, cumin, coriander and turmeric that lend this dish an Indian influence.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
1 lb. lamb, cubed
1 1/2 cups chicken broth
1/2 cup chopped seeded tomato
2 tbsp. fresh flat-leaf parsley, chopped
1/2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. turmeric
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 whole bay leaf
2 tbsp. butter
1 tbsp. all-purpose flour
1/2 cup of milk
Methods/steps
In a large nonstick skillet over medium-high heat, brown the lamb. Add chicken broth, tomatoes, parsley, curry powder, salt, pepper, turmeric, cumin, coriander and bay leaf. Cover, reduce heat to “low” and cook for 1 hour. Remove pan from heat, drain and reserve pan juices; set skillet aside.
In another smaller skillet, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Add the reserved liquid from the first skillet, then milk. Reduce the heat to medium-low and whisk until smooth and slightly thickened.
Pour the thickened sauce over the lamb mixture in the large skillet, return to medium heat and heat thoroughly.
Serve hot, over white rice, if desired.
Additional Tips
Ready in 1 hour
