Preparation:
Melt the butter with the oil. Add onion and garlic and gently fry for 10-15 minutes until soft and golden. Stir in the rice and for 3-4 minutes, stirring constantly. Add the mushrooms, corn, peas and lamb. Mix well. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock is absorbed. |
