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Marinated Lamb With Brown Basmati Rice

 

Marinated lamb 400 g
Onion, chopped or sliced

1

Brown basmati rice 250 g
Stock or water 300 g
Butter 25 g
Olive oil 40 g

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Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well.
 
Heat a saucepan or cast-iron grill pan with olive oil. Melt the butter in until it just starts to sizzle, before it turns brown. Add the chopped onion and cookfor 3-4minutes stirring continuously. Then cut the marinated lamb into long strips add to the onion and cook until meat is lightly browned:
 

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Pour the stock or water into the pan. Bring to the boil. Add salt and pepper to taste. Add rice then cover with the lid and simmer on a low heat.  Cook until the rice has absorbed all the water (10-15 minutes):

 

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Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to stand for 5-10 minutes.
 

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Then use a wooden spoon or fork to stir it up a little before serving. Then serve.

 

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