Three cups of water
2 1/2 cups cooked rice
1/2 cup olive oil
1/2 cup green olive, pit removed
1/3 cup chopped parsley
1/2 teaspoon oregano
1 kg boneless lamb shoulder, cut into cubes
300 g cooked pineapple with salt, peeled
5 cloves garlic, minced
5 tomatoes, diced
2 medium onions, finely chopped
2 bay leaves
1 pinch of curry powder
Salt to taste
Three cups of water
2 1/2 cups cooked rice
1/2 cup olive oil
1/2 cup green olive, pit removed
1/3 cup chopped parsley
1/2 teaspoon oregano
1 kg boneless lamb shoulder, cut into cubes
300 g cooked pineapple with salt, peeled
5 cloves garlic, minced
5 tomatoes, diced
2 medium onions, finely chopped
2 bay leaves
1 pinch of curry powder
Salt to taste
1
Season the meat with salt
In a large saucepan, heat the olive oil over medium heat
Cook the lamb for 20 minutes or until it loses its pink color
2
Add the onion and garlic and cook for another 15 minutes, stirring occasionally, until the liquid has evaporated and the mixture is golden brown
Season with oregano, curry powder, bay leaves, and salt to taste
Stir-fry for one more minute and cover with water
3
Cover the saucepan and let it simmer over low heat for 25 minutes or until the meat is tender
Reduce the heat to medium-high, uncover the saucepan, and cook for another 20 minutes or until there is little liquid left in the saucepan
4
Add the cooked rice, pineapple, and green olive
Mix carefully
The rice should be creamy
Check the seasoning and serve with chopped parsley.
