Curried Rice and Lamb

Name: Curried Rice and Lamb
Total time: 40 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 2 large onions, chopped; 2 to 3 tablespoons canola or corn oil; 1 pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon ground cinnamon; Hot pepper flakes to taste; 1/4 teaspoon dry mustard; 1/2 cup raisins; 1 1/2 cups rice; 3 cups chicken stock; 4 ounces unsalted roasted cashews; Salt, optional; 1 to 2 cups yogurt for garnish

By Marian Burros

Total Time: 40 minutes
Rating: 3(6)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; A Crisp Bread You Bake Yourself

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Ingredients

Yield:4 servings

2large onions, chopped
2 to 3tablespoons canola or corn oil
1pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts
2teaspoons ground cumin
½teaspoon ground turmeric
1teaspoon ground cinnamon
Hot pepper flakes to taste
¼teaspoon dry mustard
½cup raisins
1½cups rice
3cups chicken stock
4ounces unsalted roasted cashews
Salt, optional
1 to 2cups yogurt for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
Step 2
Grill or broil lamb or chicken and cut into strips.
Step 3
Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
Step 4
Add raisins and rice and stir to coat. Add stock; bring to boil. Reduce heat and cover. Cook for 17 minutes total, until liquid is absorbed and rice tender.
Step 5
Stir in cashews and strips of meat. Season with salt if desired and serve with yogurt on the side.