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What You Need:
(To Serve: 4 - 6)
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½ pound rice
1 pound chestnuts
1 pound lean lamb, cubed
Salt and pepper
Water
Butter for frying
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Translate this recipe:
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| How To Cook: |
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1. Wash and drain the rice. Peel the chestnuts by nicking the skins and cooking in boiling water for a few moments.
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2. Simmer the meat in salted water until tender. Drain the meat of any remaining liquid and fry in butter until brown.
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3. Add the chestnuts with 3 cup's of water and bring to the boil.
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4. Stir in the rice and simmer for 20 minutes.
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5. Cover the pan tightly and leave over a very low heat, preferably on an asbestos mat, for ½ hour, until all the liquid has been absorbed.
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