Lamb with rice
Instructions
Cut into big cubes 800 g of chopped lamb and then boil it in a little water with salt, pepper and Marjoram.
When it is cooked, pour in 300 g of rice blew up for a few minutes in 100 g of lard which was sautéed a chopped onion.
Add a handful of chopped parsley and bring to a boil.
Then pass it to the already warm oven for 20 minutes to finish cooking the rice.
Ingredients and dosing for 4 persons
- 800 g of hogget pulp
- Salt
- Pepper
- Marjoram
- 300 g of rice
- 100 g of lard
- 1 chopped onion
- 1 handful of chopped parsley