Serves: 6
Prep Time: 155 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Indian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | lb. leg of lamb cut 1-1/2 |
| 3 | medium onion(s) chopped |
| 1/2 | cup raisins |
| 2 | apple(s) chopped |
| 2 | cloves garlic minced |
| 1 | Tbsp. butter |
| 1/2 | cup half and half |
| 1 3/4 | cups beef broth |
| 1 | Tbsp. curry powder |
| 1/8 | tsp. cayenne pepper |
| 2 1/4 | cups water |
| 2 | tsp. salt |
| 2 | Tbsp. flour |
| 2 | Tbsp. vegetable oil |
Instructions
1. In a large skillet, heat oil. Add meat cubes and brown on all sides. Add onions, apples, and garlic. Cook until onion is tender, but not brown, stirring frequently.
2. Add curry powder, cayenne pepper, flour and salt, stirring well to coat meat evenly. Add beef broth and stir. Heat until sauce bubbles.
3. Stir in half and half. Cover. Cook over low heat until meat is tender, about 1-1/2 to 2 hours, stirring occasionally.
4. During last 1/2 hour, cook rice with water, 1 teaspoon salt and butter or margarine according to package instructions. Stir raisins into rice before serving with lamb.
