Stewed Rice with Lamb

Stewed Rice with Lamb

1 minute, 6 seconds Read

Stewed Rice with Lamb

By: WellBeing Team

Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce or include it to stir-fries and marinades for an additional flavour infusion



Ingredients

  • 700g rice
  • ½ PRB Sesame Oil
  • 1kg boneless lamb
  • 5g cumin (or any dried herbs)
  • ½ onion, slicedup
  • 1 carrot, cubed
  • 30g corn
  • 30g green beans of option
  • 100g sultanas (or any dried berry)
  • Salt
  • Pepper
  • 1 tablespoon PRB Superior Light Soy Sauce
  • 1 tablespoon PRB Superior Light Soy Sauce
  • 10g PRB Brown Sugar


Method

  • 5g cumin (or any dried herbs)
  • 5g cumin (or any dried herbs)
  • Place olive oil in a frying pan over medium-high heat and fry the lamb upuntil golden.
  • Add the onion and carrot and cook upuntil the onion is soft.
  • Add all flavoring components plus 2.5L hot water to the frying pan over medium-low heat for 10-15 minutes. Season with salt.
  • Evenly include the rice and corn to the pan over medium-low heat and stew for 5 minutes.
  • Using a spoon, make holes on the surfacearea of the rice and include in the sultanas. Stew for a evenmore 10 minutes.
  • Mix to integrate and serve.


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