Lamb Masala with Jeweled Rice recipe

6 servings

1 tablespoon McCormick® Gourmet Collection® Garam Masala, divided

1 teaspoon salt

1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder

1 tablespoon flour

2 pounds lamb stew meat OR boneless chicken breasts, cut in 1-inch pieces

2 tablespoons vegetable oil

1 medium onion, cut in 1-inch pieces

1 large Granny Smith apple, cut in 1-inch pieces

1 (14.5 ounce) can canned peeled and diced tomatoes

3/4 cup light coconut milk

Jeweled Rice:

1/2 medium onion, finely chopped

1 tablespoon vegetable oil

1 cup uncooked basmati rice

1 (14.5 ounce) can chicken broth

1/4 cup water

3/4 cup dried mixed fruit

Combine 1 1/2 teaspoons garam masala, salt, garlic powder and flour; toss with lamb cubes to coat.

Brown lamb in hot oil in a large nonstick skillet over medium-high heat 5 to 7 minutes.

Remove lamb and set aside.

Add onion and apple to skillet, and cook, stirring constantly, 5 minutes or until apple is tender.

Return lamb to skillet; stir in remaining 1 1/2 teaspoons garam masala, tomatoes, and coconut milk.

Bring to boil.

Reduce heat and simmer, uncovered, 8 minutes.

Remove from heat, and let stand 5 minutes.

Arrange meat and sauce over Jeweled Rice.

To prepare Jeweled Rice: Saute onion in hot oil in a large saucepan over medium-high heat 5 minutes or until tender.

Stir in rice, broth, and water; bring to boil.

Cover, reduce heat, simmer 20 to 25 minutes or until rice is tender.

Remove from heat; stir in fruit, cover and let stand 5 minutes.