Ingredients
|
1
|
cup
|
Mahatma® Basmati Rice
|
|
1
|
Tbsp
|
vegetable oil
|
|
1
|
|
yellow onion, sliced
|
|
2
|
each
|
garlic cloves, chopped
|
|
2
|
|
tomato, diced
|
|
1
|
|
cinnamon stick
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|
1/8
|
tsp
|
ground cloves
|
|
1
|
|
bay leaf
|
|
1
|
lb
|
boneless lamb shoulder, cut into 1-inch cubes
|
|
2
|
Tbsps
|
flour
|
|
2
|
cups
|
water
|
|
1/2
|
cup
|
lentils
|
|
2
|
|
carrots, cut into 1/2-inch rounds
|
|
1/2
|
cup
|
frozen peas
|
|
|
|
salt and ground black pepper, to taste
|
Cooking Directions
Prepare rice according to package directions. In a Dutch oven or heavy bottomed pot, heat oil over medium heat. Add onions, garlic, tomatoes, cinnamon stick, cloves and bay leaf and sauté for 5 minutes. Toss lamb meat with flour to coat; add to onion mixture; cook for 10 minutes or until the lamb is lightly browned. Reduce heat to low, stir in water, cover and simmer for 30 minutes. Add lentils and continue to cook for 30 more minutes. Add carrots and peas and cook for 15 minutes. Remove bay leaf and cinnamon stick. Serve over rice.