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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan with a tight-fitting lid, combine the rice and 1 1/2 cups water; bring to a boil. Lower the heat to low, cover and cook until the water has been absorbed, about 18 minutes. Remove from the heat, let cool slightly and stir in the chopped cilantro.

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  • Meanwhile, in a large bowl, combine the lamb, garlic, soy sauce and cumin.

  • Just before the rice is done, in a large skillet, heat 1 tbsp. oil over high heat. Add the bell pepper and onion and cook until crisp-tender, 2 minutes. Transfer to a plate.

  • Return the skillet to high heat and add 1 tbsp. oil. When hot, add half the lamb and stir until browned, 2 minutes; transfer to the vegetables. Repeat with the remaining 1 tbsp. oil and lamb. Return the lamb and veggies to the skillet with the crushed pepper; toss until heated. Season, garnish with cilantro sprigs and serve with the rice.

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