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CARIBBEAN LAMB

Yield: Makes 4 servings.

• 1 pound boneless lamb, cut into 3/4-inch cubes
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup diced red pepper
• 2 teaspoons curry powder
• 1 8-ounce can pineapple tidbits (reserve liquid)
• 3 cups cooked rice
• 1/3 cup raisins

 
Season lamb with salt.

Cook in hot oil in large skillet over medium-high heat until browned, about 2 to 3 minutes. 
 
Add red pepper and curry and cook until peppers are tender crisp.

Add pineapple and liquid, rice and raisins.

Simmer uncovered about 5 minutes or until lamb is cooked.
 

Nutrition Facts
Calories 421   
Total Fat 12g 
Cholesterol 81mg 
Sodium 662mg 
Total Carbohydrate 48g 
Dietary Fiber 2g 
Protein 29g
 
USA Rice Federation www.usarice.com
 

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