Wednesday, 11 March 2009


This quantity serves 2. Serve with a green salad if desired.

2 oz butter
1 onion
1 clove garlic - crushed
12oz boned leg of lamb, cut into cubes (or you can use minced lamb)
2½ oz long grain rice
½ pint lamb stock or vegetable stock
generous pinch mixed herbs
1 tbsp chopped parsley
1½ teaspoons dried marjoram
½ tsp ground allspice
½ a red pepper - chopped
1 tbsp sultanas
1 tbsp chopped almonds
2 tomatoes

Chop the onion finely and fry gently in the butter until soft.
Add the crushed garlic clove.
Add the meat and rice and stir well until the meat is browned.
Add the stock, allspice, mixed herbs, marjoram and seasoning.
Bring to the boil then cover and simmer for 20 minutes.
Peel, skin and slice the tomatoes and add them to the meat.
Add the parsley, sultanas, red pepper and almonds.
Cook for a further 25 minutes or until the meat is tender and the rice cooked.

To skin tomatoes, pop them into a bowl of boiling water and the skin will burst. Take them straight out again and with use a sharply pointed knife to remove the skin.
To freeze this dish – cool it quickly and freeze in a plastic container for up to 3 months.
As an alternative you can use diced chicken - which may not take quite so long in the cooking. It's a chicken version starting to simmer (and just about to have its lid back on) in the photo.