Rice And Lamb Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb lean boneless lamb
• 1 onion
• 1 1/4 pints meat stock
• 5 ounces long grain rice
• 2 tablespoons oil
• 1 tablespoon flour
• salt & freshly ground black pepper
• 2 cooking apples
• 12 ounces frozen peas
• 3 tablespoons chopped chives (to garnish)

Recipe

• 1 cut the lamb into cubes no more than an inch square.
• 2 finely chop the onion.
• 3 heat the stock.
• 4 wash and drain the rice.
• 5 heat the oil in a large, heavy based saucepan.
• 6 dust the lamb in the flour, then brown the meat in the oil, add the onion.
• 7 and cook for a few minutes.
• 8 season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
• 9 peel, quarter and dice the apples and stir into the casserole with the peas. re-cover the pan and simmer for a further 10 minutes.
• 10 sprinkle with the chives.