1/4 cup of butter or margarine
250g of lamb, cut into thin strips
3 medium-sized onions, finely chopped
1/4 cup of chopped nuts
2 cups of uncooked rice
1 large tomato, seeded and finely chopped
1/4 cup of seedless raisins, chopped
2 tablespoons of salt
1 tablespoon of black pepper
4 cups of beef broth (use tablets) hot
1/4 cup of butter or margarine
250g of lamb, cut into thin strips
3 medium-sized onions, finely chopped
1/4 cup of chopped nuts
2 cups of uncooked rice
1 large tomato, seeded and finely chopped
1/4 cup of seedless raisins, chopped
2 tablespoons of salt
1 tablespoon of black pepper
4 cups of beef broth (use tablets) hot
Melt the butter and fry the lamb strips until browned
Remove and keep warm
In the same pan, cook the onion until softened but not browned
Add the nuts and rice
Cook over medium heat for 5 minutes, stirring constantly
Add the tomato, raisins, salt, pepper, and broth
Stir well and cover
Simmer over low heat (as low as possible) until the rice is cooked and the liquid has been absorbed
This takes 20-30 minutes, depending on the rice
Add the lamb strips and stir well
Cover again and let rest in a protected place without cooking for 15 minutes
Before serving, sprinkle with chopped parsley if desired
Serves 6.
