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| What You Need: |
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A large breast of lamb, boned
Seasoning
6 oz rice
1 oz cooking fat
A large packet frozen peas
¾ pound thinly sliced onions
¾ pound sliced mushrooms
½ pound diced carrots
1/8 pint red wine
1 pint stock or water
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| How To Cook: |
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1. Cut the lamb in pieces and brown in the melted fat in a pan with the onions.
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2. Add carrots, stock or water and seasoning, cover and cook over a low heat until tender (about 1½ hours).
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3. Add the rice, then ten minutes later, the peas, mushrooms and wine.
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4. Cover again and simmer until the vegetables are ready (about 30 minutes).
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5. Stir occasionally; if the rice should stick, add a little hot water or stock.
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