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500 g shoulder of lamb (1 lb)
2 onions -- chopped
125 g butter or margarine -- halved (8 ozs)
1 cup long grain rice
2 cups stock or water and stock cubes
1/2 tsp oregano
salt and pepper
1 tbsp tomato paste
1 tbsp melted butter or margarine -- extra
1/2 cup seeded raisins (optional)
The lamb should be cut into small cubes of about 1. 5 cm. (1/2 inch)
Sauté lamb and onions in butter until meat is brown and onions golden. Place meat in slow cooker.
Add more butter to fry pan, fry rice and cook, stirring, until rice is coated with butter. Add to meat with stock, oregano and seasoning.
Cover and cook on High for 2 to 3 hours. Give a light stir through several times during cooking.
Combine tomato paste and melted butter and add to pilaf.
Stir in raisins (if used) and turn to High for 10-15 minutes.
Some general comments about this recipe:
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