Difference between revisions of "Caribbean Lamb"
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# Simmer uncovered about 5 minutes or until [[Lamb]] is cooked. | # Simmer uncovered about 5 minutes or until [[Lamb]] is cooked. | ||
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[[Category:Caribbean Recipes]] | [[Category:Caribbean Recipes]] | ||
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
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[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
Revision as of 17:45, 17 April 2012
Makes 4 servings.
Contents
Ingredients
- 1 pound boneless Lamb, cut into 3/4-inch cubes
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup diced red pepper
- 2 teaspoons curry powder
- 1 8-ounce can pineapple tidbits (reserve liquid)
- 3 cups cooked rice
- 1/3 cup raisins
Directions
- Season Lamb with salt.
- Cook in hot oil in large skillet over medium-high heat until browned, about 2 to 3 minutes.
- Add red pepper and curry and cook until peppers are tender crisp.
- Add pineapple and liquid, rice and raisins.
- Simmer uncovered about 5 minutes or until Lamb is cooked.
