Ingredients
The following ingredients have 2 Servings
- 12oz (360gr) lamb, cut into bite-size pieces
- 2 cups (10oz, 300gr) butternut squash, cut into bite-size pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1/3 cup Greek olives, pitted and chopped
- 1/2 preserved lemon, pulp removed, rind chopped
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp ginger
- 2oz (60gr) feta, crumbled
- 1 tbs olive oil
- 2/3 cup (6oz, 180ml) chicken broth
- 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken broth
Instruction
- Cook rice according to package instructions.
- Heat olive oil in large skillet.
- Add onion, celery, to skillet and sauté 5 minutes.
- Add garlic, lamb, and sauté until lamb is browned, 5 minutes longer
- Add chicken broth, squash, spices, cover and simmer 15 minutes, until squash is tender.
- Add olives, lemon and bring to a hard simmer
- Add cornstarch mixture and stir until thickened.
- Remove from heat and stir in feta.
- Serve over rice.
