| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the lamb in pieces and brown in the melted fat in a pan with the onions.
|
2. Add carrots, stock or water and seasoning, cover and cook over a low heat until tender (about 1½ hours).
|
3. Add the rice, then ten minutes later, the peas, mushrooms and wine.
|
4. Cover again and simmer until the vegetables are ready (about 30 minutes).
|
5. Stir occasionally; if the rice should stick, add a little hot water or stock.
|
|
|
|
|
