1 kg (2 1/4 pounds) sliced lamb shoulder or breast 3 liters (quarts) water 1 1/2 tsp. salt 2-3 dl (3/4- 1 1/4 cups) rice 500 g (1 pound) carrots 500 g (1 pound, about 1/2 small) cabbage, in thin wedges 1 Tbs. minced onion
Instructions
1) Place the meat in cold water and bring to a boil. Skim well.
2) Add salt. Simmer until the meat is tender, 45-60 minutes.
3) Rinse the rice and add to the meat stock with whole carrots, cabbage wedges and onion. simmer until the rice is done, about 20 minutes.
4) Arrange the meat and vegetables on a serving platter. Serve with soup and boiled potatoes.
Enjoy!
