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Cut carrots into thin round slices. On med-high heat, cook the cut carrots in the orange juice, honey and pepper. Constantly mix with a rubber spatula until juice has totally cooked down and your carrots are soft and caramelized.
For the Meat Layer: In a skillet on med-high heat, sauté the meat in the olive oil. Add all the spices. Use the end of your wooden spoon to break up the meat into pea sized pieces. Let the lamb cook for about 8-10 minutes.
To assemble the Mini Meat Towers:
Pre-heat oven to 350. Tip: The key to making this tower is to make sure that you really PACK THE LAYERS! Use a disposable cupcake tray or individual 3-4 inch round tins that have been sprayed with non-cook spray.
Layer 1 - Pack in the carrot layer into the bottom of the pan.
Layer 2 - Pack the lamb on top of the carrots, pressing down making sure everything is packed in well.
Layer 3 - Spread the cooked rice on top of the lamb and again pack it in very well - pressing down firmly.
Bake in oven for 20 minutes and then remove. Allow to cool for about 10 minutes before putting the tray or tin upside on a plate. The carrots should be on top when they are removed from the tin. Serve hot and enjoy!
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