Lamb N Rice Skillet
2 Mar 2010
|Lamb cubes||1 1⁄2 Pound, well-trimmed (About 1 Inch)|
|Canned beef broth||10 1⁄2 Ounce, condensed (1 Can)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Medium, minced|
|Thyme||1⁄4 Teaspoon, crushed|
|Raw rice||1 Cup (16 tbs) (Regular)|
|Frozen peas||10 Ounce (1 Package)|
|Cashews||1⁄4 Cup (4 tbs)|
In skillet, brown lamb in shortening; pour off fat.
Add broth, onion, garlic, and thyme, Cover; cook over low heat 30 minutes.
Add rice and peas.
Cover; cook 25 to 30 minutes more or until lamb and rice are tender.
Stir now and then.
Lamb N Rice Skillet Recipe