Curried Lamb On Rice - cooking recipe

Ingredients

1 lb lean lamb, well trimmed and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 cup beef broth
2 teaspoons curry powder
salt, to taste
1/4 teaspoon ground ginger
1 medium tomatoes, peeled, seeded, and chopped
1 1/2 tablespoons all-purpose flour
1/2 cup grated carrot
1/3 cup frozen peas, defrosted
2 cups cooked brown rice

Preparation

Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.