| LAMB PILAF |
|
|
|
4 servings Prep time: 10 minutes Cook time: 25 minutes3 tablespoons CRISCO Oil 1 pound boneless leg of lamb or lamb shoulder, cut into 3/4-inch cubes 1/2 cup chopped onion 1/3 cup chopped green pepper 2-1/2 cups hot water 1-1/2 cups uncooked long grain rice 2 teaspoons dried parsley flakes 2 teaspoons instant chicken bouillon granules 1-1/2 teaspoon curry powder 1 bay leaf 1/4 teaspoon pepper 1/4 teaspoon salt Heat Crisco Oil in medium skillet. Add lamb. Brown over medium-high heat. Remove with slotted spoon; set aside. Add onion and green pepper to drippings in skillet. Cook over moderate heat, stirring occasionally, until tender. Stir in lamb and remaining ingredients. Heat to boiling. Cover. Reduce heat. Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed. Fluff with fork before serving. |
