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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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With modification this recipe is from The Diabetic Gourmet Cookbook . Ingredients:
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 |
Directions:
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.
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