Source: America's Favorite Food Associations

Lamb Paella
Lamb and seafood makes a good meal.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30-40 minutes


1 pound boneless American leg of lamb, cut in 1/4 inch stips
1 cup rice, uncooked
4 medium clams, washed
4 medium shrimp, shelled and deveined
1/4 cup frozen peas
1/4 cup slivered almonds, toasted
1 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon salt

In large skillet, heat oil over medium-high heat. Add lamb; cook 3 to 4 minutes, stirring frequently. Remove with slotted spoon and set aside. In same skillet over medium heat, add onion and garlic; cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally. Add water, contents of spice sack, saffron, and hot pepper sauce; bring to a boil. Cover and reduce heat to low. Simmer 20 minutes. Stir in shrimp, tomatoes, and peas. Cover and continue to simmer 10 to 12 minutes or until shrimp turn pink and liquid is absorbed. Stir in lamb and heat through.