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Archive for August, 2009

Ingredients

1 Brown Onion (diced)

1 Tablespoon Olive Oil

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

400g tin of Tomatoes

500g Lamb (any cut)

2 cups Boiling Water

1 Stock Cube

1 can of 5 Bean Mix

1/2 Cup Jasmine Rice

1/4 cup Chopped Parsley

1/4 cup Chopped Coriander

Method

Dice one onion

Brown in 1 tablespoon of olive oil on a medium high heat

when brown add 1/2 teaspoon of ground ginger, 1/2 teaspoon ground cinnamon

add 400g tin of chopped tomatoes, 2 cups of boiling water, 1 stock cube (chicken for a lighter stew, beef for a heartier stew), 500g of lamb

bring to the boil

when at the boil – reduce to lowest heat

simmer for 1 hour, stirring occasionally

add 1 can of 5 mixed beans

simmer for 30 minutes stirring slowly

add 1/2 cup jasmine rice

stir

simmer for 20 minutes (until rice is tender)

remove from the heat

sprinkle with 1/4 cup fresh parsley, 1/4 cup fresh coriander

mix through and serve

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