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Lamb With Rice

Flavor.of.Europe's picture
Ingredients
  Butter 3 Tablespoon
  Boneless lamb leg 1 1⁄2 Pound, cut into 1 inch cubes
  Onion 1 Large, chopped
  Water 2 Cup (32 tbs)
  Bay leaf 1
  Thyme 1 Teaspoon
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Ground black pepper To Taste
  Nutmeg 1 Dash
  Rice 1 Cup (16 tbs)
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute

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