2 TABLESPOONS BUTTER
2 CLOVES GARLIC
2 POUNDS LAMB SHOULDER (CUT INTO 1 INCH CUBES)
1 MEDIUM SIZED ONION (CHOPPED)
2 TABLESPOONS KETCHUP
1 TEASPOON SALT
1/2 TEASPOON TABASCO
1 CUP WATER
1 CUP BROTH OF YOUR CHOICE
1 CUP UNCOOKED RICE
1/4 CUP GRATED PARMESAN CHEESE (FRESHLY GRATED, DON’T GET THE STUFF FROM THE STORE THAT COMES ALREADY GRATED. IT DOESN’T MELT AND WILL LEAVE A GRITTY FEELING IN YOUR DISH)
Melt butter in large skillet.
Add garlic and lamb; cook over medium heat until lamb is browned on all sides.
Remove garlic, add onion and continue cooking until onion is tender.
Stir in ketchup, salt, tabasco, water and broth; bring to a boil.
Cover and cook over very low heat for 1 hour or until lamb is tender.
(Make sure to keep watching the lamb, if it is overcooked it will ruin the whole dish.)
Remove the lamb. Measure sauce and add water to make 3 cups; return sauce to skillet.
Bring to a boil. Add rice; cover and cook 20 to 25 minutes or until rice is tender.
Add lamb and cheese; heat through.
MIND CLUTTER 