Lamb and Rice Casserole

Lamb and Rice Casserole Recipe:

1. Heat the 2 cups of cooked lamb, meat stalk, tomatoes and the onions in a large saucepan over very low heat for about 15minutes (Do not boil)

2. Season the mixture with salt and pepper then set the pan aside

3. In a frying pan, melt the butter and stir in the cup of raw rice

4. Fry the rice until it is well-browned

5. Add the Worcestershire sauce to the frying pan

6. Combine the rice and the lamb

7. Turn the mixture into a buttered casserole

8. Bake the dish for about 35 to 40minutes in a moderate oven

9. Serve in the casserole

List of ingredients required:

2 cups, cooked and cubed lamb
2 cups meat stalk
4 tomatoes, peeled and chopped
2 grated onions
Salt and pepper
3 tablespoons butter
1/2 cup raw rice
2 tablespoons Worcestershire sauce