Serves:
6
Prep Time:
120
Meal Occasion:
Lunch, Main Dish, Dinner
Cuisine Type:
African, Moroccan
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | lbs. lean lamb shoulder cut into 1-1/2" cubes |
| 1 | can tomatoes drained and chopped |
| 1/2 | cup raisins |
| 3 | medium onions chopped |
| 3 | cloves garlic minced |
| 1/3 | cup sherry |
| 1/4 | cup steak sauce |
| 1 | Tbsp. cornstarch |
| 1/2 | cup chicken broth |
| 2 | Tbsp. water |
| 2 | tsp. salt |
| 1/3 | cup vegetable oil |
| 1 | can fried onion strings |
May also make this dish with beef, chicken or pork.
Recommended:
Instructions
1. Plump the raisins in sherry for 15 minutes.
2. Brown the lamb in oil in large heavy 12-inch skillet. Drain off the drippings.
3. Add onions and garlic; cook, stirring until onions are tender.
4. Add the raisins and sherry, tomatoes, chicken broth, steak sauce and one teaspoon salt. Bring to a boil, cover and simmer 1 1/2 hours.
5. Meanwhile, cook the rice according to package instructions with remaining salt.
6. Combine cornstarch and 2 tablespoons water. Add to lamb mixture and stir until thickened.
7. Serve lamb over rice and top with onion strings.
