Spiced Lamb And Bean Risotto

450 g/1 lb shoulder of lamb
1 onion, peeled and chopped
clove garlic, peeled and crushed
300 ml/1/2 pint chicken stock
100 g/4 or brown rice, well washed
2 carrots, peeled and diced
100 g/4 or peas
2 x 225 g/8 oz cans curried baked beans with
sultanas
4 tablespoons chopped parsley or mint
salt
freshly ground black pepper

Cut the meat into small pieces, removing any excess fat. Place in a large saucepan with the onion and garlic and heat gently until the fat begins to run. Increase the temperature slightly and cook,

stirring all the time, until the meat colours and the onion becomes soft but not brown.

Add the stock and rice and simmer gently for 30 minutes, adding more stock if the rice looks as though it is going to burn. Add the carrots, peas, curried beans and parsley or mint. Stir well and cook for a further 10 minutes or until the meat is tender and the rice cooked. Adjust seasoning to taste and serve.

SERVES 4