Ingredients:
1 1/4 lbs ground lamb
1/4 cup finely chopped onions
1 teaspoon chopped garlic
1 (10 3/4 ounce) cans tomato puree
1 cup water
1/8 teaspoon cinnamon
1/4 teaspoon oregano
black pepper
5 cups cooked white rice
Directions:
In a large, nonstick skillet, brown the ground lamb with onion and garlic.
When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
Stir in tomato puree, water, cinnamon and oregano.
Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
Add more water if it seems too thick.
To serve, mound rice on serving plates and top with lamb mixture.
To freeze: Combine lamb and rice and put into freezer container.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.