6 servings (serving size: 1 cup lamb mixture, 1 cup rice, and 1 teaspoon coconut)
1 1/2 pounds lean boned leg of lamb
2 tablespoons all-purpose flour
1 tablespoon pumpkin-pie spice
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 1/2 cups chopped onion
3 large garlic cloves, crushed
2 bay leaves
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 teaspoon ground cumin
1 teaspoon brown sugar
1/4 teaspoon ground red pepper
1 (14 1/2-ounce) can sliced okra, well drained
6 cups hot cooked rice
2 tablespoons flaked sweetened coconut, toasted
How to Make It
Trim fat from lamb; cut into 3/4-inch cubes. Combine lamb, flour, pumpkin-pie spice, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag; seal and toss well. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned on all sides. Drain lamb; set aside. Recoat skillet with cooking spray. Add onion, garlic, and bay leaves; sauté 5 minutes or until onion is tender. Return lamb to skillet. Add 1/4 teaspoon salt, tomatoes, cumin, sugar, and red pepper; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Gently stir in okra; cover and simmer an additional 5 minutes. Discard bay leaves. Serve over rice; sprinkle with coconut.
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