fat from lamb. Heat oil in large heavy skillet. Add onion and garlic and
cook gently 3 minutes, stirring. Add meat cubes and continue cooking
until meat is lightly browned. Add chicken stock and cover tightly.
Simmer 30-45 minutes or until lamb is beginning to get tender. Add all
remaining ingredients except peas and parsley. Cover again and continue
cooking gently, stirring occasionally, until rice is cooked and meat is
tender, 45-60 minutes. Add peas and parsley for last 10 minutes of