Recipes

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.
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Course Pasta
Cuisine Continental

Servings 4 servings
Calories 1529.61 kcal

Ingredients

  

  • 16 ounce(s) lamb, cubed
  • 1 1/2 cup(s) chicken broth
  • 1/2 cup(s) chopped seeded tomato
  • 2 tablespoon(s) fresh flat-leaf parsley, chopped
  • 1/2 teaspoon(s) curry powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1/4 teaspoon(s) turmeric
  • 1/4 teaspoon(s) ground cumin
  • 2/25 tablespoon(s) ground coriander
  • 1/4 teaspoon(s) bay leaves ( 1 bay leaf)
  • 2 tablespoon(s) butter
  • 1/16 cup(s) all-purpose flour
  • 1/2 cup(s) milk

Instructions

 

  • 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.
  • Ready in 1 hour.

Nutrition

Calories: 1529.61kcalCarbohydrates: 30.19gProtein: 90.18gFat: 119.02gSaturated Fat: 56.1gCholesterol: 407.16mgSodium: 1270.36mgFiber: 2.95gSugar: 9.22g

Keyword Butter, Rice, Tomato
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