Spiced Lamb And Vegetables

Oxmoor House
6 servings (serving size: 1 1/3 cups)


+ Add To Shopping List
1 pound lean ground lamb
Cooking spray
1 1/2 cups chopped onion
1 cup diced carrot
1/3 cup thinly sliced celery
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (10-ounce) package yellow rice mix (such as Vigo)
2 1/2 cups hot water
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted


Cook lamb in a large nonstick skillet over medium-high heat until lamb is browned, stirring to crumble. Drain in a colander.

Coat pan with cooking spray; place over medium heat until hot. Add onion, carrot, and celery; cook 8 to 10 minutes or until vegetables are tender. Add lamb, cinnamon, and next 6 ingredients to vegetable mixture; cook 1 minute, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed.

Place lamb mixture in a serving bowl; sprinkle with mint and pine nuts.

Created date

March 2010