Ingredients
- 2 lamb (cooked)
- 300 gr tomatoes
- 475 ml meat stock
- 270 gr onions (chopped)
- 60 gr rice (uncooked)
- 45 gr butter
- 40 gr mushrooms
- 30 ml worcestershire sauce
Heat lamb, mushrooms, stock, tomatoes, and onions for 15 minutes over low heat. Do not boil. Season with salt and peper. Brown rice in frying pan with butter. Combine rice and lamb mixture in buttered casserole. Bake, covered at 350� for 40 minutes or more.
Serves 4 to 5
