Curried Lamb with Wild Rice
This recipe can easily be adapted according to what ingredients you have on hand: you can use beef or chicken instead of lamb, or serve with scented basmati or jasmine rice instead of wild rice.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 1 lb. lean boneless lamb, cut into ½" cubes
- 2 garlic cloves, crushed
- ½ onion, peeled and chopped
- ¼ tsp. red pepper flakes
- 2 tsp. curry powder
- 1 tomato, thinly sliced
- ¼ cup beef broth
- 1 Tbsp. chopped cilantro leaves
- 1 Tbsp. tomato paste
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 cups cooked wild rice
- Heat the oil in a skillet on medium-high heat. Add the lamb. Let the meat brown for a minutes, then turn down the heat to medium and cook, stirring, for 4 to 5 minutes, until it loses its pinkness. Remove the lamb from the pan.
- Add the garlic, onion, red pepper flakes, and curry powder. Sauté for 2 to 3 minutes, until the onion begins to soften. Add the tomato slices. Cook for a minutes, pressing down on the tomato so that it releases its juices. Add the beef broth and cilantro. Stir in the tomato paste. Return the lamb to the pan.
- Cook, stirring, for another minutes to mix everything together. Taste; season with salt and pepper if desired. Serve hot over the cooked rice.