Curried Lamb on Rice

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Total Time
1hr 5mins
15 mins
50 mins

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

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  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.