LAYERED RICE AND LAMB
Yield: Makes 6 servings.
• 3/4 pound lean ground lamb
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon crushed hot pepper flakes
• 1 cup chopped onion
• 1/2 cup chopped red pepper
• 1 teaspoon firmly packed brown sugar
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 3 cups cooked rice (cooked in chicken broth)
• 1 medium onion, thinly sliced
• 1 tablespoon butter or margarine
Cook lamb with salt, cumin, coriander, nutmeg and pepper flakes in large skillet over medium heat.
Remove meat mixture; set aside.
Cook onion, red pepper, brown sugar, turmeric, cinnamon and chili in skillet 3 to 5 minutes.
Stir in rice.
Arrange half of rice mixture in bottom of buttered 2-quart baking dish; top with meat mixture.
Arrange remaining rice mixture in smooth layer over meat.
Do not pack down.
Cook onion slices in butter in same skillet until soft but not brown.
Garnish with onion slices.
Bake at 350 degrees 15 to 20 minutes.
Nutrition Facts
Calories 265
Total Fat 11g
Cholesterol 43mg
Sodium 966mg
Total Carbohydrate 25g
Dietary Fiber 1g
Protein 15g
USA Rice Federation www.usarice.com
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