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The warm, sweet spices of Garam Masala are complemented by apple and onion in this exotic lamb dish. Jeweled rice adds a sweet, colorful touch.
1 tablespoon vegetable oil
1/2 medium onion, finely chopped
1 cup basmati rice
1 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 cup water
3/4 cup diced dried mixed fruit
1 tablespoon flour
1 tablespoon McCormick Gourmet™ Garam Masala Blend , divided
1 teaspoon salt
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
2 pounds lamb stew meat
2 tablespoons vegetable oil
1 medium onion, cut in 1-inch pieces
1 large Granny Smith apple, cut into 1-inch pieces
1 can (14 1/2 ounces) diced tomatoes, undrained
3/4 cup Thai Kitchen® Lite Coconut Milk
For the Jeweled Rice, heat oil in large saucepan on medium-high heat. Add onion; cook and stir 3 minutes or until tender. Stir in rice, chicken stock and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat. Stir in fruit. Cover. Let stand 5 minutes.
Meanwhile, for the Lamb Masala, mix flour, 1 1/2 teaspoons of the garam masala, salt and garlic powder in shallow dish. Add lamb cubes; toss to coat with flour mixture.
Heat oil in large nonstick skillet on medium-high heat. Add lamb; cook 5 to 7 minutes or until browned. Remove lamb from skillet.
Stir onion and apple into skillet. Cook and stir 5 minutes or until tender. Return lamb to skillet. Stir in remaining 1 1/2 teaspoons garam masala, tomatoes and coconut milk. Bring to boil. Reduce heat to low; simmer, uncovered, 8 minutes. Remove from heat; let stand 5 minutes. Serve lamb and sauce over Jeweled Rice.
Chicken Masala: Prepare as directed, using 2 pounds boneless skinless chicken breasts, cut in 1-inch pieces, in place of the lamb.
(Amount per serving)