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  Added: Mar 17, 2011  •  Visited (294)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Wellington Lamb Stew
What You Need:
  • A large breast of lamb, boned
  • Seasoning
  • 6 oz rice
  • 1 oz cooking fat
  • A large packet frozen peas
  • ¾ pound thinly sliced onions
  • ¾ pound sliced mushrooms
  • ½ pound diced carrots
  • 1/8 pint red wine
  • 1 pint stock or water

  • How To Cook:
    1. Cut the lamb in pieces and brown in the melted fat in a pan with the onions.

    2. Add carrots, stock or water and seasoning, cover and cook over a low heat until tender (about 1½ hours).

    3. Add the rice, then ten minutes later, the peas, mushrooms and wine.

    4. Cover again and simmer until the vegetables are ready (about 30 minutes).

    5. Stir occasionally; if the rice should stick, add a little hot water or stock.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Oceania » New Zealand
    Dish » Stew
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Peas

     





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