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| Vermicelli Pilaf |
Ingredients
1 glass vermicelli (barley shaped)
6 tablespoon margarine
3 glasses water
boneless lamb shoulder
2 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon black pepper
Cooking Instructions
Firstly cut meat into two cm cubes. Braise for fourty minutes. Add salt. Cover and braise until tender. Stir in tomato paste. Cover and simmer for two minutes. Season with black pepper. Set aside. Brown vermicelli in margarine for four minutes until golden brown in a saucepan, stirring constantly. Remove from heat; cool slightly. Add hot water and salt; blend well. Cover and simmer for twenty minutes; drain. Remove from heat. Let stand covered for twenty minutes before serving. Arrange vermicelli pilaf on a serving plate in ring form. Place meat in center. Serve hot.
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