Rate This Recipe
Rated 0 out of 5
Lamb with Rice
1 pound lamb shoulder, cut into 1 inch cubed
1/2 cup shortening or oil
1 egg
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bouillon, beef broth
2 1/2 stalks celery
1 small onion, sliced
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon molasses
Cooked rice or noodles
Instructions
Heat fat. Beat egg, flour, salt and pepper together. Add meat and stir until coated. Brown meat, drain off all but 1 tablespoon of fat, and add 1/3 cup bouillon, celery, onions. Cover tightly and simmer 1 1/2 hours, until meat is tender. Mix the soy sauce, cornstarch, molasses and 2/3 cup bouillon. Pour over mixture in skillet. Stir, cover, and simmer 10 minutes. Serve over cooked rice.
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.