Creamy Curry Lamb And Rice Bake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -4 tablespoons oil
• 2 lbs lamb shoulder, cut into about 2-inch cubes
• 2 tablespoons curry powder (can use a little more if desired)
• 3 -4 large carrots, halved lengthwise and cut into about 1-inch half-moons
• 1 big onion, chopped
• fresh garlic (optional)
• 1 (13 ounce) can coconut milk
• 1 (14 ounce) can chicken broth, undiluted
• 1/2 cup water
• salt
• pepper (optional)
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (12 ounce) box uncooked basmati rice or 2 cups uncooked rice
• 1 (10 ounce) box frozen spinach, drained (optional)

Recipe

• 1 heat oven to 350°f.
• 2 in a large deep oven-proof pot, heat oil over medium-high heat.
• 3 brown the lamb in 2 batches about 3 minutes per batch; set aside to a plate.
• 4 return meat to the pot.
• 5 add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
• 6 add in coconut milk, chicken broth, water and salt; bring to a boil.
• 7 stir in rice, chickpeas and spinach, cover with lid.
• 8 place in oven and bake for about 25-30 minutes, or until rice is tender.
• 9 let stand, covered for 5 minutes before serving.
• 10 delicious!