Serves : 4
Ingredients :
2 tbsp butter 30 ml
2 tbsp oil 30 ml
1 large onion, finely chopped 1
1 clove garlic crushed 1
1 cup long grain rice 250 ml
1/4 cup mushrooms, sliced 125 g
12 oz whole kernel corn 341 ml
1 cup frozen peas 250 ml
1 1/2 cups Lamb from a cooked leg or shoulder 375 ml
2 cups chicken stock 500 ml
Directons :

Melt the butter with the oil. Add the onion, garlic, and fry gently for 10-15 minutes until soft and golden brown. Stir in the rice and cook for a further 3-4 minutes, stirring continuously. Add the mushrooms, corn and peas. Cut the lamb into 1/2" pieces and add to the saucepan and mix well. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock has been absorbed.