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Categories:
lean flour pumpkin pie spice salt black pepper cooking spray onion garlic bay leaves tomatoes ground cumin brown sugar ground red pepper okra rice coconut
Viewed: 21 - Published at: 2 years agoIngredients
- 1 1/2 pounds lean boned leg of lamb
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1/2 teaspoon salt, divided
- 1/8 teaspoon black pepper
- Cooking spray
- 1 1/2 cups chopped onion
- 3 large garlic cloves, crushed
- 2 bay leaves
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1/4 teaspoon ground red pepper
- 1 (14 1/2-ounce) can sliced okra, well drained
- 6 cups hot cooked rice
- 2 tablespoons flaked sweetened coconut, toasted
Method
- Trim fat from lamb; cut into 3/4-inch cubes. Combine lamb, flour, pumpkin-pie spice, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag; seal and toss well. Set aside.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned on all sides. Drain lamb; set aside. Recoat skillet with cooking spray. Add onion, garlic, and bay leaves; saute 5 minutes or until onion is tender. Return lamb to skillet. Add 1/4 teaspoon salt, tomatoes, cumin, sugar, and red pepper; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Gently stir in okra; cover and simmer an additional 5 minutes. Discard bay leaves. Serve over rice; sprinkle with coconut.
