RCI-SN.003.0122.001
Ginger Lamb with Rice
Makes 4 servings
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ground Lamb1 pound
- egg1 unitbeaten
- 1 teaspoon
- 1/8 teaspoon
- finely crushed ginger snaps1/2 cup
- -1/2-ounce can sliced pineapple1 8 unitcut into quarters
- green pepper1 largecut into 1-inch pieces
- 1/2 cup
- 2 tablespoons
- 1 teaspoon
- 1 tablespoon
- 1/4 teaspoon
- 4 cups
Method
1
Cook rice according to package directions until tender and fluffy, then set aside and keep warm.
20 minutes
2
In a large bowl, combine ground lamb with egg, garlic salt, black pepper, and ginger, mixing until evenly incorporated.
5 minutes
3
Dice the green pepper into small pieces and sauté in a skillet over medium heat with a small amount of oil until softened, about 3 to 4 minutes.
4 minutes
4
Add the seasoned lamb mixture to the skillet with the green pepper and cook over medium-high heat, breaking the meat apart, until browned and cooked through.
8 minutes
5
In a small bowl, whisk together catsup, brown sugar, mustard, and lemon juice until smooth to create the tangy-sweet sauce.
2 minutes
6
Pour the sauce over the cooked lamb mixture in the skillet and stir to combine, simmering over low heat until the sauce thickens slightly and coats the meat.
5 minutes
7
Spoon a generous portion of cooked rice onto each serving plate or open-faced bread base, then top with the ginger lamb mixture.
2 minutes
8
Serve immediately as an assembled small plate, garnishing with additional cracked black pepper or a light dusting of ginger if desired.