Browned diced lamb is cooked with rice in one pot. The lamb juices flavor the rice, making this a hearty meal without the need to prepare a separate dish.
Brown the meat in some of the butter over medium-high heat for 12 minutes, until colored on all sides.
Add the onion and sauté for 6 minutes.
Add the rice and hot water, then the remaining butter. Cover and cook over low heat for 18–20 minutes, then adjust the salt.
Remove from the heat and leave covered for 10 minutes.
Serve hot.
Keep in a covered container in the fridge for 3 days. It can be frozen for 2 months. Allergens: based on the ingredient list, contains milk and dairy products. Check packaged-product labels for other allergens.
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