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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat15g
Saturated Fat3g
Cholesterol65mg
Sodium290mg
Total Carbohydrate22g
Dietary Fiber3g
Sugars3g
Protein27g