Lamb & rice casserole

- 1 lb lamb (shoulder blade)
- 6 cups water
- 1 cup rice
- 2 tblspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- yoghurt (optional)

- place lamb, water, olive oil, salt and pepper in small cooking pot (about 9 inch)
- cover and boil until meat tender (you may need to add water)
- when meat done, make sure that pot has enough liquids (about two cups)
- add rice, stir for a minute and let cook, on high, for about 5 minutes
- empty rice and meat into baking pan and bake in preheated oven on high for about 15 minutes, or until liquids have evaporated and lamb golden brown.

serve with yoghurt on the side