Lamb pilaf

Lamb pilaf

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g boned shoulder of lamb, cubed
2 onions, chopped
60g butter
1 cup long-rice
3 cups beef stock
1 teaspoon oregano
salt and freshly ground pepper
2 tablespoons tomato paste
1 tablespoon melted butter
1/2 cup seeded raisins

Method

  1. Sauté the lamb cubes and onions in the butter, until the meat is brown and the onions are golden. Add the rice and cook, stirring, for 1 minute. Add the stock, oregano and seasoning. Cover and cook slowly for 40 minutes or until the meat and the rice is tender. Combine the tomato paste and melted butter and add to the pan. Stir in the raisins and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again