Lamb and Okra with Indian Spices

By Lv2Cook

Ingredients

• 1 1/2 pounds lean boned leg of lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon pumpkin-pie spice
• 1/2 teaspoon salt divided
• 1/8 teaspoon black pepper
• Cooking spray
• 1 1/2 cups chopped onion
• 3 large garlic cloves crushed
• 2 bay leaves
• 1 (14 1/2-ounce) can whole tomatoes undrained and chopped
• 1 teaspoon ground cumin
• 1 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1 (14 1/2-ounce) can sliced okra well drained
• 6 cups hot cooked rice
• 2 tablespoons flaked sweetened coconut toasted

Preparation

Step 1

Trim fat from lamb; cut into 3/4-inch cubes. Combine lamb, flour, pumpkin-pie spice, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag; seal and toss well. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned on all sides. Drain lamb; set aside. Recoat skillet with cooking spray. Add onion, garlic, and bay leaves; sauté 5 minutes or until onion is tender. Return lamb to skillet. Add 1/4 teaspoon salt, tomatoes, cumin, sugar, and red pepper; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Gently stir in okra; cover and simmer an additional 5 minutes. Discard bay leaves. Serve over rice; sprinkle with coconut.

Serving Size: 1 cup lamb mixture, 1 cup rice, and 1 teaspoon coconut