1. Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes. 2. Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well. 3. Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates. 4. Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through. 5. Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle. ---------------------------------------------------------------------------
Nutrition
Ingredients
