m (Robot: Changing Category:Chile Recipes) |
m (Robot: Automated text replacement (-flakes +flakes)) |
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| Line 8: | Line 8: | ||
* 1/2 teaspoon ground coriander |
* 1/2 teaspoon ground coriander |
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* 1/8 teaspoon ground [[nutmeg]] |
* 1/8 teaspoon ground [[nutmeg]] |
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| − | * 1/8 teaspoon crushed [[chile|hot pepper]] |
+ | * 1/8 teaspoon crushed [[chile|hot pepper]] flakes |
* 1 cup chopped [[Onion]] |
* 1 cup chopped [[Onion]] |
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* 1/2 cup chopped [[cayenne pepper|red pepper]] |
* 1/2 cup chopped [[cayenne pepper|red pepper]] |
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| Line 19: | Line 19: | ||
* 1 tablespoon [[butter]] or [[margarine]] |
* 1 tablespoon [[butter]] or [[margarine]] |
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== Directions == |
== Directions == |
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| − | # Cook [[Lamb]] with [[salt]], [[cumin]], coriander, [[nutmeg]] and [[pepper]] |
+ | # Cook [[Lamb]] with [[salt]], [[cumin]], coriander, [[nutmeg]] and [[pepper]] flakes in large skillet over medium heat. Remove meat mixture; set aside. |
# Cook [[Onion]], [[cayenne pepper|red pepper]], [[brown sugar]], [[turmeric]], [[cinnamon]] and [[chili]] in skillet 3 to 5 minutes. Stir in [[rice]]. |
# Cook [[Onion]], [[cayenne pepper|red pepper]], [[brown sugar]], [[turmeric]], [[cinnamon]] and [[chili]] in skillet 3 to 5 minutes. Stir in [[rice]]. |
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# 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. |
# 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. |
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Revision as of 22:21, 20 August 2010
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
- Cook Lamb with salt, cumin, coriander, nutmeg and pepper flakes in large skillet over medium heat. Remove meat mixture; set aside.
- Cook Onion, red pepper, brown sugar, turmeric, cinnamon and chili in skillet 3 to 5 minutes. Stir in rice.
- 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.
- 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.