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NarenLamb
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Ingredients:
2 Tablespoons rendered meat fat or oil
2 pounds potatoes, peeled, and cut in large cubes
1 pound beef, cut in cubes
1 pound lamb or mutton, cut in cubes
2 carrots, peeled and shredded
1 large onion, sliced thickly, the large rings cut in half
1/2 cup of one-inch pieces fresh coriander
1 teaspoon black pepper
1 teaspoon salt
1/2 cup rice or broken pieces of dry noodles
Preparation:
1.Heat fat and lightly brown the potatoes. Add both meats, carrots, onion, coriander, salt, and pepper, and the rice. Do not stir. Simply cover with one cup boiling water, and cover the pot, then reduce heat to low and preferably put pot on a flame tamer.
2. Cook for three or four hours, never lifting the lid. Then turn off heat and allow to stand another hour or two before serving.
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