Mexican Lamb

Name: Mexican Lamb
Ingredients: 4 cups milk; 1 onion, chopped; 2 bay leaves; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter (4 T butter); 2 lbs lamb, trimmed well and cut into cubes; 4 cups cooked rice; 1/2 cup raisins (cook with the rice); 1/2 cup sliced canned peaches; 1/2 cup sliced canned pears; 1/2 cup sliced almonds, toasted; 2 tablespoons fresh parsley

14 ingredients

9 steps

Ingredients

4 cups milk
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (4 T butter)
2 lbs lamb, trimmed well and cut into cubes
4 cups cooked rice
1/2 cup raisins (cook with the rice)
1/2 cup sliced canned peaches
1/2 cup sliced canned pears
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley

Directions

1

Combine milk, onion, bay leaves, thyme, salt and pepper.
2

Heat mixture, but do not boil.
3

Heat butter in skillet.
4

Saute lamb until golden.
5

Add lamb to hot milk.
6

Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
7

Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
8

Arrange sliced peaches and pears around lamb.
9

Sprinkle lamb with almonds and parsley.