Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

With modification this recipe is from "The Diabetic Gourmet Cookbook".

Ingredients Nutrition


  1. Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
  2. Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
  3. Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
  4. Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
  5. Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.
Most Helpful

I had exactly one lb of cooked lamb roast and I was in the mood for curry and ..... I just happen to have a bowl of cooked rice. Didn't have the beef broth so we used chicken and a whole carrot grated. We really enjoyed this quick dish

karen in tbay June 06, 2012

We enjoyed this. We didn't add the carrots and peas to the rice. This is a good recipe for less expensive cuts of lamb. Thanks for posting!

Chocolatl September 20, 2010