Boneless lamb shoulder or leg 360 gr
Onion 2 medium size
Margarine 6 tablespoon
Tomatoes 2 small size
Su (sicak) 3 1/2 cup
Salt 2 1/2 teaspoon
Black Pepper 1 teaspoon, Rice 2 cup

Preparation method

Cut meat into 2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions.
Saute in margarine for a few minutes. Cover and braise for 40 minutes in a covered saucepan.
Add minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer until meat is tender.
Stir in rice; mix well. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat.
Let stand covered for 20 minutes before serving. Serve hot.

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