Wednesday, March 20, 2013


For the lamb broth and meat:                                      
1 kg lamb stew cut or lamb cubes                                 
6 cups water                                                                     
1 pc onion, small size, sliced                                       
1pc. stalk, chopped                                                          
½ pc. Carrot, chopped                                                      
1 cup rice, short grain                                                       
2 cups lamb broth                                                            
1 cup lamb stew cut or lamb cubes                               
¼ cup green peas-frozen                                                
3 pcs. Red bell pepper, cut into strips
3 pcs. Baby corn
3 pcs. Asparagus

For the dish:
2 tbsp. olive oil
3 cloves garlic, minced
1pc. onion, chopped
1 pc. red bell pepper, diced
1 pc green bell pepper, diced
1 tsp. paprika
1tsp. salt
¼ tsp. pepper
½ cup tomato sauce

1. Combine all ingredients in a pot. Bring to boil and simmer for about 1 hour or until the lamb is tender.
2. Remove the lamb from broth, let cool, and then discard the bones.
3. Strain broth and set aside.
4. Heat olive oil in paellera or sauté pan, sauté onion, garlic, and peppers for 2 minutes.
5. Add paprika, season with salt and pepper.
6. Add tomato sauce, and simmer for 2 minutes.
7. Mix in rice until well coated.
8. Add the lamb broth, and the cooked lamb.
9. Cover with aluminum foil. Cook for 10 minutes.
10. Remove foil; top with the frozen green peas, red bell pepper, baby corn and asparagus tips.
11. Cover with foil again.
12. Cook for an additional 5 minutes until rice and vegetables are cooked.
13. Top with a little olive oil before serving.

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