Lamb Pilaf - cooking recipe

Ingredients

2 lb. stewed lamb, boned and diced
1 small red or green pepper
1/4 c. corn flour
3 Tbsp. olive oil
3 onions, peeled and sliced
3 tomatoes, peeled and sliced
1 chicken stock cube
1 c. seedless raisins
1 Tbsp. lemon juice
1 1/2 c. long grain rice (Uncle Ben's)
salt and pepper

Preparation

Wash and chop the pepper finely.
Season the corn flour and toss the lamb cubes in it.
Heat the oil and brown the meat on all sides.
Remove and keep warm.
In the same saucepan, fry the onions and the chopped pepper; add the tomatoes, the chicken cube, raisins, lemon juice and 2 cups boiling water.
We stir in the rice; put everything in an ovenproof casserole.
Season and place the meat on top of the rice mixture; cover and bake at 300\u00b0 or 160\u00b0C oven for 30 to 40 minutes or until rice has absorbed all the liquid.
Serves 4.