Rinse the rice in a sieve under
cold water. Place the rice in a bowl and cover with hot salted
water. Let this stand until cool. Wash again thoroughly in cold
water (the water should run clear) and drain well.Heat a
saucepan or cast-iron grill pan with olive oil.
Melt the butter in until it just starts to sizzle, before it
turns brown. Add the chopped onion and cook
for 3-4 minutes stirring continuously.
Then cut the
marinated lamb into long strips add to the onion and
cook until meat is lightly browned:
Pour the stock or water into the
pan. Bring to the boil. Add salt and pepper to taste. Add rice then
cover with the lid and simmer on a low heat. Cook until the
rice has absorbed all the water (10-15 minutes):
Take the pan off the heat, and
remove the lid. Place a clean kitchen towel over the pot, and then
replace the lid. Leave to stand for 5-10 minutes.
Then use a wooden spoon or
fork to stir it up a little before serving. Then serve.
