Lamb Stroganoff with Black Rice
If you love mushrooms and lamb, this is a rich, hearty dish for a cold winter’s day. Our Plain Greek Yogurt gives the dish its creaminess. Allspice and thyme give an aromatic quality. Serve with Forbidden Black Rice for something unique, or simply sub egg noodles for a comfort-food take.
1 lb. boneless lamb sirloin or leg cut into 1-inch cubes
1 med. red or sweet onion, diced
5 cloves of garlic, minced
1/2 cup chicken stock
2 cups shiitake mushrooms, sliced
1-2 sprigs of thyme chopped fine
1/4 tsp. allspice
1 bay leaf
1 5.3 oz container of Maple Hill Creamery Plain Greek yogurt, room temperature
salt to taste
pepper to taste
An hour or so before starting, open the container of yogurt and let rest at room temperature. In a hot skillet, brown lamb quickly on all sides. Add onion and garlic, stirring frequently until fragrant and lamb is nicely browned. Add shiitake mushrooms. Season with thyme, allspice, the bay leaf, salt and pepper. Add the chicken stock and bring to a simmer. Simmer uncovered, stirring frequently for five minutes to reduce stock. Remove bay leaf, and slowly whisk in the room temperature yogurt. Garnish with thyme sprigs, if desired, and cracked pepper.
Forbidden Rice: 1 3/4 cups chicken stock to one cup of rice, or follow package instructions. Bring to a rapid boil, then simmer low for 45 min.