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Skillet: Kasha with Lamb Tidbits

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 cup raw kasha
1 egg white
1 tablespoon olive oil
3/4 pound lean boneless lamb -- cut into 1" cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 cloves garlic, finely chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon powdered ginger
2 cups chicken broth + 1 cup
4 carrots, peeled and thinly sliced
1 rib celery, thinly sliced
1/2 cup chopped flat leaf parsley


Recipe

Combine kasha and egg white in large nonstick skillet and stir until grains are coated. Place pan over medium heat and cook, stirring constantly, until grains are separate and kasha is fragrant and lightly toasted, about 4 minutes. Transfer to a bowl. Heat the oil in the same skillet. Season the lamb with the salt and pepper, then saute over medium heat, with the onions, until the meat is well browned on all sides, 6 minutes. Add the garlic, rosemary, and ginger, and cook, stirring, for 1 minute. Add the 2 cups broth, carrots and celery and bring to a boil over high heat. Return the toasted kasha to the pan, cover, and cook over low heat until the kasha is tender and has absorbed the liquid, 25-30 minutes. Stir in the remaining 1 cup of broth and heat through. Taste and season with additional salt and pepper if desired. Sprinkle with parsley before serving. Serves 6.