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Basmati Rice in Spicy Lamb Stew
Ingredients
. olive oil cooking spray
. 1 pound boneless sirloin of lamb, all fat removed, cut into 1-inch cubes
. 1 onion , chopped
. 2 cloves garlic, minced
. 1 teaspoon grated fresh ginger
. 1 tablespoon curry powder
. ¼ teaspoon ground cinnamon
. 1/8 teaspoon allspice
. ½ inch slice orange zest, finely chopped
. 2 cups low-fat, low-sodium canned beef broth
. 1 ounce no-salt-added diced tomatoes with juice
. 1 cup basmati rice
. 1 ½ cups frozen baby peas
Directions
1. Cook th lamb in a large pot and saute till it is browned.
2. Now, add onion, garlic and ginger. Saute for 5 minutes.
3. Add the curry powder, cinnamon, allspice and orange zest, and stir to coat the other ingredients.
4. Add the stock and the tomatoes and their juices. Bring to a boil, cover and simmer for 40 minutes.
5. Then, add the rice, bring to a simmer, cover and cook for 15 minutes.
6. Add the peas and heat through. Serve immediately.
