Rice & Lamb Stew Casserole

Add 1 kg of lamb ribs to a pressure cooker. Add 750 ml of water

Add salt to taste

Secure the lid and cook for 1h over medium heat until the lamb is tender

Slice 5 small onions

Add ½ cup of vegetable oil to a large pot. Add the onions

Cook the onions over low heat for 20m, stirring occasionally, until golden brown

Strain the lamb stock into a pot and reserve

Transfer the lamb to a tray and let it cool down to a temperature that is safe to handle

Pick the meat from the bones. Discard the bones

Cut the meat into small chunks

Add the lamb stock and meat to the cooked onions

Add ½ tsp of black pepper powder and ½ tbsp of dried mint. Season with salt to taste. The lamb stew is ready

Chop 2 small onions and add them to a small pot

Add ⅓ cup of vegetable oil and brown the onions over medium heat

Add ¾ cup of long grain rice and toast it for 2m, stirring constantly

Add 1¾ cups of the lamb stock and 1½ cups of lamb meat from the stew

Bring to a boil, cover the pot and turn the heat down. Simmer gently until the rice is cooked

Preheat oven to 180 °C. Transfer mixture into one big or two small casserole pans

Broil in the oven at 180 °C until golden

Finish with dried mint and chopped parsley leaves to taste. The rice & lamb stew casserole is ready

Enjoy!