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| Servings04People | Prep Time5Minutes | Cook Time30-40Minutes |
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Ingredients
1lb
Lamb Rumpdiced
2tbsp
Vegetable Oil
1
Oniondiced
3cloves
garliccrushed
1tsp
Turmericground
1/2tsp
Cinnamonground
1tsp
Gingergrated
1can
Tomatoesdiced, 14.5 oz.
1cup
Chicken Stockhot
4oz
Dried Apricotscut into halves
Salt and Pepperto taste
2tbsp
Almond Flakestoasted
Servings: People
Units:
Instructions
- Heat oil in a saucepan, add onion, garlic and diced lamb, stir occasionally for about 5 minutes or until lamb is lightly browned.
- Add spices, stir and cook for an additional 2 minutes.
- Stir in tomatoes and stock, cover and simmer for 15 minutes.
- Add apricots and simmer until lamb is tender.
- Prepare rice per package instructions.
- Season to taste and serve on a bed of hot Hinode rice.
Recipe Notes
Tips
HINODE Fragrant Rice (Basmati or Jasmine) can be used in place of Hinode Long Grain Rice.
Use a prepared Moroccan style seasoning or spice mix to save time.
Variations
Replace lamb with pork or chicken and apricots with raisins or dried apple.