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Healthy Lamb And Rice Recipe
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2 pounds boneless lamb shoulder1 (14.5 ounce) can diced tomatoes, undrained Hunts Canned Diced TomatoesPacked in juice.BUY NOW 1 medium onion, chopped ( 1/2cup)6 cloves garlic, minced Great Value Minced Garlic, 8 ozIn Stores OnlySEE EVERYDAY LOW PRICE 1 serrano chile pepper, seeded (see Tip)1 teaspoon ground ginger 1 teaspoon ground coriande 1/2 teaspoon dry mustard¼ teaspoon salt 1/8Great Value Salt, 26 ozIn Stores OnlySee Everyday Low Price teaspoon cayenne pepper (optional)2 cups hot cooked brown rice Snipped fresh cilantro Preparation Prep 15 m Ready In 10 h 15 m Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3½- 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. Cover and cook on low-heat setting for 10 to 12 hours. Using a slotted spoon, serve lamb over hot cooked rice. Skim fat from cooking liquid in cooker and discard fat. Drizzle liquid over lamb and rice just before serving. Garnish with cilantro. Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as
Hair Growth Oil - GROWS BACK YOUR EDGES
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possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For more heat, include the chile pepper seeds. Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3 1/2 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. Cover and cook on low-heat setting for 10 to 12 hours. Using a slotted spoon, serve lamb over hot cooked rice. Skim fat from cooking liquid in cooker and discard fat. Drizzle liquid over lamb and rice just before serving. Garnish with cilantro. Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For more heat, include the chile pepper seeds.
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