Lamb and Brown Rice Recipes

Ingredients :

1-1.5lb cubed lean lamb

2 tbsp cooking oil

1 small onion, sliced thin

1 small clove garlic, crushed

1.5 cups chicken stock

3/4 cup brown rice

1.5 cups sliced carrots

1 cup boiling water

1/4 tsp dried leaf thyme

1 tsp salt

1/8 tsp pepper

1.5 cups fresh or frozen peas

1/4 cup chopped parsley

Trim excess 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 cooking.

Serves 3

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