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Wednesday, April 23 2014

ingredients

2 pounds boneless lamb shoulder roast
2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 1/2 cups water
1 6 ounce package long grain and wild rice mix
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cinnamon
1/8 - 1/4 teaspoon cayenne pepper
2 medium yellow summer squash, cut into 1-inch pieces (2-1/2 cups)
1 8 ounce package fresh mushrooms, halved or quartered (about 3 cups)
3/4 cup dried apricots
1/2 cup raisins
1/2 cup dried tart cherries

directions

Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.

Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.

nutrition information

Per Serving: cal. (kcal) 610, Fat, total (g) 31, chol. (mg) 102, sat. fat (g) 12, carb. (g) 54, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 680, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 490, Potassium (mg) 939, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:43 am | Permalink | 0 Comments | Email

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