Lamb and Rice Recipe

Ingredients

• 2 lb boneless lamb shoulder
• 14.5 oz can diced tomatoes, undrained
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 fresh serrano chile pepper, seeded
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tsp dry mustard
• ¼ tsp salt
• 0.12 tsp cayenne pepper (optional)
• 2 cups hot cooked brown rice
• Sliced serrano chile pepper (optional)

1. Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3-½- or 4-quart slow cooker. In a medium bowl stir together tomatoes, onion, garlic, chile pepper, ginger, coriander, mustard, salt, and cayenne pepper (if desired). Pour mixture over lamb in cooker. Stir to combine.
2. Cover and cook on low-heat setting for 10 to 12 hours. Using a slotted spoon, remove lamb from cooker and serve over hot cooked rice. Skim fat from cooking liquid in cooker and discard fat. Drizzle some of the liquid over lamb and rice just before serving. If desired, garnish with chile pepper slices.