Curried Lamb on Rice

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

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  lb lean lamb, well trimmed and cubed
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon butter
• 1  cup beef broth
• 2  teaspoons curry powder
•  salt, to taste
• 1⁄4 teaspoon ground ginger
• 1  medium tomatoes, peeled, seeded, and chopped
• 1 1⁄2 tablespoons all-purpose flour
• 1⁄2 cup  grated carrot
• 1⁄3 cup  frozen peas, defrosted
• 2  cups cooked brown rice

Directions

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.