 |
| Woman's Day May 4 1982 - almost a collector's item! |
Ingredients
1 Tbsp oil
1 onion, sliced
½ capsicum, sliced
1 Tbsp parsley, chopped
1 clove garlic, crushed
1 Tbsp pine nuts
½ cup raisin
3 cups cooked rice
1 cup cooked lamb, sliced
3 beef stock cubes crumbled
A little water if needed
1 Tbsp curry powder
Method
Heat oil in large frying pan. Add onion, capsicum, parsley and garlic.
Cook until soft, stirring occasionally.
Mix in crumbled stock cubes and remaining ingredients.
Gently stir over a medium heat until all ingredients are combined and heated thoroughly.
Chook’s note: The page I tore out of the magazine containing this recipe (see above) is a bit ragged and splattered but this is the recipe as it appear all those years ago - the TV recipe of the week!
I substitute the pine nuts with almonds and I reckon you could make lots of other substitutes. It’s not haute cuisine (I think I had simpler tastes back then and the kids liked it) but it's simple and cheap and a great way to use up left over roast meat (if you have any!).
No comments:
Post a Comment