- 1 to 1 1/2lb cubed lean lamb
- 2tbsp cooking oil
- 1 small onion,sliced thin
- 1 small clove garlic, crushed
- 1 1/2cups chicken stock
- 3/4cup brown rice
- 1 1/2 cups sliced carrots
- 1cup boiling water
- 1tsp salt
- 1/4tsp dried leaf thyme
- 1/8tsp pepper
- 1 1/2cups fresh or frozen peas
- 1/4cup chopped parsley
Trim excess fat from lamb.Heat 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
to 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 minutes to 1 hour. Add peas and
parsley for last 10 minutes of cooking.
