Lamb With Rice Recipe
Ingredients
3 tablespoons butter
1 1/2 pounds boneless leg of lamb, cut into 1 inch cubes
1 large onion, coarsely chopped
2 cups water
1 bay leaf
1 teaspoon thyme
1 tablespoon finely chopped parsley
1 teaspoon salt
Freshly ground black pepper
Dash of nutmeg
1 cup rice
Directions
Melt the butter in a heavy casserole and saute the lamb and onion over high heat until nicely browned.
Add the remaining ingredients except the rice and bring to a boil.
Lower the heat, cover and simmer slowly for 1 1/2 hours.
Add the rice and stir once with a fork.
Cover and simmer 30 minutes more or until the rice has absorbed the liquid and is tender.
Add the remaining ingredients except the rice and bring to a boil.
Lower the heat, cover and simmer slowly for 1 1/2 hours.
Add the rice and stir once with a fork.
Cover and simmer 30 minutes more or until the rice has absorbed the liquid and is tender.
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