I dug out my vintage Margaret Fulton Slow Cooker Cookbook this week with the aim of trying a new recipe. This one appeals to me. Hope you like it too.
500g Lamb shoulder, diced into 1.5cm cubes
2 onions, chopped
250g butter
1 cup long grain rice
2 cups stock (I'll use chicken)
1/2 teaspoon dried oregano
salt and pepper
1 tablespoon tomato paste
1 tablespoon melted butter
1/4 cup of flaked almonds, toasted (Margaret calls for 1/2 cup of raisins here, but I'm not a fan of fruit and meat. I'll sprinkle the toasted almonds on over the finished dish).
Saute lamb and onions in butter until meat is brown and onions soft and golden. Place meal in slow cooker and add more butter to frypan and fry rice for two minutes, stirring. Add to meat with stock, oregano and seasoning. Cover and cook on high for 2 - 3 hours. Give a light stir through several times during cooking. Combine tomato paste and melted butter and add to pilaf. Stir in raisins (if you're using) and cook for 15 minutes.
Serve sprinkled with almonds - perhaps with a grated carrot salad on the side.
