3 cups of water
2 and 1/2 cups of cooked rice
1/2 cup of olive oil
1/2 cup of green olives without pit
1/3 cup of chopped fresh parsley
1/2 teaspoon of oregano
1 kg of boneless lamb shoulder, cut into cubes
300 g of pineapple chunks, cooked with salt and removed from rind
5 crushed garlic cloves
5 tomato cubes
2 medium-sized onions, finely chopped
2 sprigs of rosemary
1 pinch of curry powder
Salt to taste
3 cups of water
2 and 1/2 cups of cooked rice
1/2 cup of olive oil
1/2 cup of green olives without pit
1/3 cup of chopped fresh parsley
1/2 teaspoon of oregano
1 kg of boneless lamb shoulder, cut into cubes
300 g of pineapple chunks, cooked with salt and removed from rind
5 crushed garlic cloves
5 tomato cubes
2 medium-sized onions, finely chopped
2 sprigs of rosemary
1 pinch of curry powder
Salt to taste
Season the meat with salt
In a large skillet, heat the olive oil over medium-high heat and cook the lamb for 20 minutes or until it loses its red color
Add the onion and garlic and cook, stirring occasionally, for 15 minutes or until the liquid evaporates and the mixture is golden brown
Add the tomato and cook for an additional 10 minutes
Season with oregano, curry powder, rosemary, and salt to taste
Simmer for another minute and then cover with water
Cover the skillet and simmer
Reduce heat and let it cook for 25 minutes or until the meat is tender
Increase heat to medium-high, remove the lid, and cook for an additional 20 minutes or until there's little liquid left in the skillet
Add the cooked rice, pineapple, and green olives
Mix well
The rice should be fluffy
Check the seasoning and serve with chopped fresh parsley.
