lamb jambalaya??

Ingredients:

- 1 pound boneless, skinless lamb shoulder, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 3 cups low-sodium chicken broth
- 1 cup uncooked long-grain rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- Salt and freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pan and set aside.
2. Add the onion, green bell pepper, and red bell pepper to the pan and cook until softened, about 5 minutes. Stir in the garlic, cumin, paprika, thyme, and cayenne pepper and cook until fragrant, about 1 minute.
3. Return the lamb to the pan and stir in the chicken broth, rice, black beans, and corn. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
5. Stir in the cilantro and serve immediately.

Tips:

- For a richer flavor, use lamb chops or lamb leg instead of lamb shoulder.
- If you don't have black beans or corn, you can substitute with other vegetables such as peas, carrots, or celery.
- To make the jambalaya more spicy, add more cayenne pepper to taste.
- Jambalaya can be served with your favorite toppings such as shredded cheese, sliced avocado, or sour cream.