Layered Rice and Lamb

Description
Makes 6 servings.

Ingredients

 * 3/4 pound lean ground Lamb
 * 1 teaspoon salt
 * 1/2 teaspoon ground cumin
 * 1/2 teaspoon ground coriander
 * 1/8 teaspoon ground nutmeg
 * 1/8 teaspoon crushed hot pepper flakes
 * 1 cup chopped Onion
 * 1/2 cup chopped red pepper
 * 1 teaspoon firmly packed brown sugar
 * 1/2 teaspoon ground turmeric
 * 1/2 teaspoon ground cinnamon
 * 1/2 teaspoon chili powder
 * 3 cups cooked rice (cooked in chicken broth)
 * 1 medium Onion, thinly sliced
 * 1 tablespoon butter or margarine

Directions

 * 1) Cook Lamb with salt, cumin, coriander, nutmeg and pepper flakes in large skillet over medium heat. Remove meat mixture; set aside.
 * 2) Cook Onion, red pepper, brown sugar, turmeric, cinnamon and chili in skillet 3 to 5 minutes. Stir in rice.
 * 3) Arrange half of rice mixture in bottom of buttered 2-quart baking dish; top with meat mixture. Arrange remaining rice mixture in smooth layer over meat. Do not pack down.
 * 4) Cook Onion slices in butter in same skillet until soft but not brown. Garnish with Onion slices. Bake at 350 degrees 15 to 20 minutes.