Lamb With Rice
|Boneless lamb leg||1 1⁄2 Pound, cut into 1 inch cubes|
|Onion||1 Large, chopped|
|Water||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon|
|Ground black pepper||To Taste|
|Rice||1 Cup (16 tbs)|
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.