Ground Lamb and Rice

This is my first posting since I was diagnosed with congestive heart failure in February. I am getting my taste buds back and have begun a bit of cooking. As usual, the recipe I started with has been altered.

Ingredients:

• 3/4 - 1 lb. ground lamb
• 1/2 large white onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. Lawry's seasoned Pepper
• 1/2 tsp. sea salt
• 2 tsp. tomato paste
• 1/4 cup + 2 tbsp. beef broth
• Organic Long Grain and Wild Rice Blend

Directions:

1. Cook ground lamb in large non-stick skillet, breaking it finely, until browned evenly - drain grease if any (I leave a tad bit)
2. Saute onion in olive oil until translucent - about 5 minutes
3. Add garlic and saute another minute
4. Add salt and pepper
5. Mix lamb and onion mixture in skillet
6. Add tomato paste and beef broth
7. Simmer about 15 minutes or until liquid has evaporated - stir occasionally
8. Cook rice according to package directions
9. Cover cooked rice with meat mixture

Feeds 2 - with maybe some leftover dependent on your appetite

This recipe can be altered by adding your favorite spices. Garam Masala can be used if you like Indian cuisine (we do not). Or try other ethnic spices for variety. We like it the way I have described.