Lamb Pilaf

• 2 lb. stewed lamb, boned and diced
• 1 small red or green pepper
• 1/4 c. corn flour
• 3 Tbsp. olive oil
• 3 onions, peeled and sliced
• 3 tomatoes, peeled and sliced
• 1 chicken stock cube
• 1 c. seedless raisins
• 1 Tbsp. lemon juice
• 1 1/2 c. long grain rice (Uncle Ben's)
• salt and pepper

1. Wash and chop the pepper finely.
2. Season the corn flour and toss the lamb cubes in it.
3. Heat the oil and brown the meat on all sides.
4. Remove and keep warm.
5. In the same saucepan, fry the onions and the chopped pepper; add the tomatoes, the chicken cube, raisins, lemon juice and 2 cups boiling water.
6. We stir in the rice; put everything in an ovenproof casserole.
7. Season and place the meat on top of the rice mixture; cover and bake at 300u0b0 or 160u0b0C oven for 30 to 40 minutes or until rice has absorbed all the liquid.
8. Serves 4.

lamb, red, corn flour, olive oil, onions, tomatoes, chicken, raisins, lemon juice, long grain rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226955 (may not work)