Curried Rice and Lamb

Name: Curried Rice and Lamb
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

14 ingredients

9 steps

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

Directions

1

Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
2

Grill or broil lamb or chicken and cut into strips.
3

Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
4

Add raisins and rice and stir to coat.
5

Add stock; bring to boil.
6

Reduce heat and cover.
7

Cook for 17 minutes total, until liquid is absorbed and rice tender.
8

Stir in cashews and strips of meat.
9

Season with salt if desired and serve with yogurt on the side.