Lamb and Basmati Rice
Like a lamb jambalaya. It’s also good served chilled or room temperature over mixed greens for a summer salad.
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Ingredients
  1. 3 oz. Olive oil
  2. ½ lb. Ground lamb or cubed shoulder meat 1/3”
  3. 2 cloves Minced garlic
  4. ½ tsp. Ground cardamom*
  5. ½ tsp. Ground cinnamon*
  6. ¼ tsp. Ground cloves* or you can substitute 1 tsp. of curry powder* for all three
  7. ½ tsp. Cayenne
  8. 1 tsp. Kosher salt
  9. 2 cups Onions, 1/3 " dice
  10. 1 cup Carrots, 1/3" dice
  11. 1 cup Celery, 1/3" dice
  12. 1 cup Parsnips or other seasonal vegetables – beans, peas, red pepper, 1/3" dice
  13. 1 ea. Tomato, diced
  14. 1 cup Basmati rice
  15. 2 cups Water, vegetable or meat stock
  16. 1 tsp. Salt
  17. ½ tsp. Black pepper
Instructions
  1. 1. In medium sauce pan heat on medium flame and add oil.
  2. 2. Add meat and cook till cooked through.
  3. 3. Add garlic and spices; cook till fragrant. If dry, add a little more oil or white wine.
  4. 4. Remove meat from pan.
  5. 5. Add onions and cook till softened and edges are starting to brown.
  6. 6. Add carrots, celery, parsnips and cook till softened.
  7. 7. Add tomato, stir and add rice. Stir and cook with cooking juices.
  8. 8. If pan is starting to dry, add a little olive oil.
  9. 9. Add meat, liquid, salt and pepper.
  10. 10. Bring to a boil, cover, reduce heat to low and cook on stove for 20 minutes. Liquid should be almost absorbed.
  11. 11. Remove from burner and let rest 10 minutes.
  12. 12. Stir, adjust seasoning and enjoy!
Notes
  1. Fresh parsley or scallions are a great addition.
Wisconsin Local Food https://wisconsinlocalfood.org/
Lamb and Basmati Rice