Curried Lamb On Rice

• 1 lb lean lamb, well trimmed and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 cup beef broth
• 2 teaspoons curry powder
• salt, to taste
• 1/4 teaspoon ground ginger
• 1 medium tomatoes, peeled, seeded, and chopped
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup grated carrot
• 1/3 cup frozen peas, defrosted
• 2 cups cooked brown rice

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.

lean lamb, onion, garlic, butter, beef broth, curry powder, salt, ground ginger, tomatoes, flour, grated carrot, frozen peas, brown rice

Taken from www.food.com/recipe/curried-lamb-on-rice-373244 (may not work)