Prep Time 10 min
Cook Time 45 Min
Servings 4
Difficulty Moderate

Ingredients

  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 lb. boneless leg of lamb or lamb shoulder
  • 1/2 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 1/2 cups chicken broth
  • 1 1/2 cups uncooked long grain rice
  • 2 tsps. minced flat leaf parsley
  • 1 1/2 tsps. curry powder
  • 1 bay leaf
  • 1/4 tsp. pepper
  • 1/4 tsp. salt

Directions

  • Step 1

    HEAT oil in medium skillet. Add lamb. Brown over medium-high heat. Remove with slotted spoon. Add onion and green pepper to drippings in skillet.

  • Step 2

    COOK over moderate heat, stirring occasionally, until tender. Stir in lamb and remaining ingredients. Heat to boiling.

  • Step 3

    COVER. Reduce heat. Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed. Fluff with fork before serving

Serving size
(1/4 of recipe)

  • Calories 530
  • Calories from Fat150g
  • Total Fat 18g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 780mg
  • Potassium 0mg
  • Total Carbohydrates 63g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 28g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet