Serves: 4
Total Calories: 4,662

1 1/2 pounds ground lamb
3/4 cup finely crushed gingersnap
1 1/2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 1/2 cups beef broth
3/4 cup water
1 cup white rice
1 (8-ounce) can stewed tomatoes
1 to 1 3/4 pound Bread Bowl

1. Combine the lamb, gingersnaps, soy sauce, garlic powder, curry powder, and pepper in a mixing bowl, then transfer to a medium skillet. Place over medium-low heat and brown until thoroughly cooked. Remove from the heat and set aside.

2. Preheat the oven to 350°F.

3. Bring the beef broth and water to boil in a medium saucepan. Stir in the rice, reduce the heat to low, and simmer covered for 15 minutes, or until the liquid is absorbed and the rice is tender.

4. Spoon the rice into the bread bowl, add the lamb, and top with tomatoes.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 4,662
Calories from Fat: 0

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Spicy Lamb Easter Basket
Fourth of July Chili Dog Casserole
Turkey Cranberry Pot Pie
Sweet Potatoe Shepherd's Pie
Sir George's Royal Cranberry Sauce
Chef Salvatore John Campagna's Christmas Tenderloin
Ham and Green Bean Casserole