BLOGical Thoughts Main Dishes

Dutch Oven Curried Lamb and Rice Stew

Coat dutch oven with cooking spray and heat. Add lamb to pot and sauté until browned. Add the onion, garlic and ginger. Sauté for 5 minutes. Add the curry powder, cinnamon, allspice and orange zest, and stir to coat the other ingredients.

Add the stock and the tomatoes and their juices. Bring to a boil, cover and simmer for 40 minutes.

Add the rice, bring to a simmer, cover and cook for 20 minutes. Add the peas and heat through. Serve immediately.