Meats and Sausages
Lamb with Rice
Materials | Metric | US |
---|---|---|
mutton | 670 g | 23.63 oz |
rice | 290 g | 10.22 oz |
pork lard | 40 g | 1.41 oz |
pork bones for making stock | 200 g | 7 oz |
Ingredients for 1 kg (2.2 lb) of materials | ||
salt | 15 g | 2-1/2 tsp |
pepper | 0.5 g | 1/4 tsp |
garlic | 3 g | 1 clove |
paprika | 1 g | 1/2 tsp |
tomato sauce | 40 g | 1.41 oz |
Instructions
- Cut mutton into 1 inch (25 mm) pieces.
- Fry meat pieces in lard until medium cooked.
- Remove meat pieces and mix with salt, spices and tomato sauce. Save the meat sauce.
- Place pork bones in pot, cover with 1 liter (1 quart) of water and boil for 4 hours. Strain the stock. Add meat sauce (from frying meat) and mix with pork stock.
- Wash the raw rice.
- Pack about 140 g meat (5 oz) and 100 g (3.5 oz) of rice into pint jars. Fill with hot boiling stock leaving 1 inch headspace. Pack about 85 g of meat (3 oz) and 50 g (1.76 oz) of rice. Fill with hot boiling stock leaving 1 inch headspace.
- Remove air bubbles, adjust lids and process at once at 150° F, 121° C:
1/2 Pint jars - 40 min
Pint jars - 50 min