Instructions: 1. The lamb should be cut into small cubes of about 1.5 cm. (1/2 inch)

2. Saute lamb and onions in butter until meat is brown and onions golden. Place meat in Crock-Pot.

3. Add more butter to frypan, fry rice and cook, stirring, until rice is coated with butter. Add to meat with stock, oregano and seasoning.

4. Cover and cook on High for 2 to 3 hours. Give a light stir through several times during cooking.

5. Combine tomato paste and melted butter and add to pilaf.

6. Stir in raisins (if used) and turn to High for 10-15 minutes.

Notes: This dish is also excellent with veal. Prepare and cook in the same way. Margaret Fulton is a renowned Australian cook and cooking writer and the author of many cookbooks.

Serves 4-6

Cooking Time: 2-3 hours on High

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