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Spicy Lamb with Rice

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.

Recipe listed by: Marianne Hull

Ingredients
  • 500 g boned lamb
  • 1/2 cup vinegar
  • 1 onion
  • 1 teaspoon salt
  • 3 shakes pepper
  • 1/4 teaspoon mixed herbs
  • 1/2 cup water
  • 3 tablespoons raisins
  • 1/2 cup rice
Method
  • Chop up meat
  • Marinate for 1 hour in vinegar, onions, herbs, salt and pepper
  • Add water and cook in moderate oven (180 deg C) for 1 hour
  • Remove from oven
  • Add rice and raisins
  • Cook gently for a further 30 minutes
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