How To Prepare
Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion and garlic. Cook 5 minutes or until tender, stirring. Stir in lamb, cumin, coriander, cinnamon, and red pepper. Cook 3 minutes or until browned, stirring. Drain fat.
Stir in tomatoes and mint sprigs; simmer 5 minutes or until ready to drain shells.
Drain shells; return to pot. Stir in lamb sauce. Discard mint sprigs. garnish with mint leaves.
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Ingredients
- 1 pound(s) brown rice shells
- 2 teaspoon(s) olive oil
- 1 large (10- to 12-ounce) onion, finely chopped
- 4 cloves garlic, chopped
- 16 oz (1 pound) lean ground lamb
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 1 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) crushed red pepper
- 1 can(s) (28-ounce) can no salt added crushed tomatoes, undrained
- 5 sprig(s) mint, plus leaves for garnish
Ingredients
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