Lamb With Rice Recipe
Ingredients
3 pounds lamb leg, shoulder or shanks
1 cup tomato purie or 1 cup tomato sauce
5-6 tablespoons butter
2 cups bouillon or water
2 onions, chopped
1 1/2 cups rice
Salt and pepper
Directions
Cut meat into bite size pieces.
Melt butter in a casserole, add meat and onions, and brown well over moderate heat.
Add tomato, bouillon or water, and salt and pepper.
Bring mixture to a boil, cover, and simmer for 45 minutes to 1 hour or until meat is almost tender.
Add rice and stir well.
Bring to a boil again, cover, and simmer for about 20 minutes or until rice absorbs all the liquid.
Melt butter in a casserole, add meat and onions, and brown well over moderate heat.
Add tomato, bouillon or water, and salt and pepper.
Bring mixture to a boil, cover, and simmer for 45 minutes to 1 hour or until meat is almost tender.
Add rice and stir well.
Bring to a boil again, cover, and simmer for about 20 minutes or until rice absorbs all the liquid.
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