Greek-Style Lamb With Rice

1. 1

   In a large, nonstick skillet, brown the ground lamb with onion and garlic.

2. 2

   When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.

3. 3

   Stir in tomato puree, water, cinnamon and oregano.

4. 4

   Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.

5. 5

   Add more water if it seems too thick.

6. 6

   To serve, mound rice on serving plates and top with lamb mixture.

7. 7

   To freeze: Combine lamb and rice and put into freezer container.

* Per serving · 4 servings · Values may vary.

No additional tips available.