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


  1. Cut mutton into 1 inch (25 mm) pieces.
  2. Fry meat pieces in lard until medium cooked.
  3. Remove meat pieces and mix with salt, spices and tomato sauce. Save the meat sauce.
  4. 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.
  5. Wash the raw rice.
  6. 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.
  7. Remove air bubbles, adjust lids and process at once at 150° F, 121° C:
    1/2 Pint jars - 40 min
    Pint jars - 50 min

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