Spiced Lamb (or Mutton) and Wild Rice

Credit goes to my friend and customer, Sherry, who sent this recipe to me to try. Twas easy and delish.

Ingredients:

2 tablespoons unsalted butter (I used salted and it worked fine)

½ onion, minced

1 pound ground lamb (mutton works too)

½ teaspoon ground cinnamon

½ teaspoon hot paprika (or plain paprika and a ½ teaspoon cayenne pepper)

½ teaspoon whole coriander seeds (the coriander I used was ground)

1 tablespoon molasses (maple syrup works great)

1 cup wild rice (or just the rice you got in the pantry)

2 cups chicken broth (lamb or beef broth is great)

Chopped parsley for garnishing (I skipped this)

Directions:

1. Melt the butter in a medium saucepan over medium heat and cook the onion for several minutes, until soft and brown. Add the ground lamb and stir until the meat is completely browned, about 8 to 10 minutes.
2. Stir in the cinnamon, paprika, coriander, and molasses, then the wild rice. Pour in the chicken broth, cover, and simmer for 35 to 45 minutes, until most of the liquid has been absorbed and the rice is soft.
3. Uncover and continue to cook, stirring occasionally, until the whole mixture is fairly dry. Remove from the heat and stir in the parsley before serving.

JT's notes:

Obviously I didn't follow the recipe to a tee. I mean, who does that even? LOL

But even though I was dubious of this mix of spices it called for, it actually turned out way more delicious than I thought. So that was rewarding.

Give it a try and lemme know what you think :)