Source : Kitchen Seasons, Ross Dobson
- 1 Carrot, diced
- 1 Leek, diced
- 2 Celery stalks, diced and leaves chopped
- 500g Stewing Lamb, cubed
- 500ml Chicken Stock
- 1tbsp light Soy Suace
- 95g Brown Rice
- salt & pepper
Fry carrot, leek & celery for 5 mins on high heat.
Add lamb, stock, soy sauce, rice & 1 litre of water and bring to the boil.
Cover and simmer for 1 hour.
Season and serve with soft rolls.