Basmati Rice with Lamb

From Three Guys and a Stove in Huntsville - Jeff Suddaby

Ingredients
12 oz. lamb, cut into pieces
8 oz. mixed vegetables (red & orange peppers, red onion, turnip, zucchini, asparagus, mushrooms, &eggplant)
1 1/2 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
2 oz. raisins
4 oz. black olives
pinch of crushed chilies (to taste)
4 tbsp. red pepper jelly
2 oz. olive oil
8 oz. chicken stock *
4 oz. feta cheese
3 cups basmati rice, pre-cooked **
mint leaves to garnish
Preparation
Preheat oven to 400 f. heat pan, add oil, braise lamb for one minute. Add vegetable mix, olives, garlic and herbs; stir in pan approximately two minutes. Add red pepper jelly, stir to allowing the jelly to 'breakdown' or 'melt' into the vegetable mixture. Add stock, chilies, raisins, and cooked basmati rice. Mix well and place into a hot oven cooking until the stock has reduced and absorbed into the rice, about 5-7 minutes. Place in a warmed serving dish; garnish with feta cheese and fresh mint.
* If you are not using homemade chicken stock, you can use a stock cube or powder, preferably without msg, available at the grocery store. Reconstitute with water according to directions on container.
** Precook your rice with the 3 cups of water to 1 cup of rice ratio