At the same time, in another saucepan, bring the stock to the boil and when it is boiling add the rice. Stir once, and add salt and pepper if the stock is not already seasoned. Cook the rice on a medium heat, uncovered, for 15 minutes. Then add the halved potatoes and stir them in with the rice. Cover the pan, lower the heat, and leave to cook for 10 minutes more.
Now transfer the rice and potatoes into a well-buttered casserole. Adjust the seasoning of the lamb-and-tomato mixture and pour this on top of the rice and potatoes. Cover the casserole with a lid or with aluminium foil, and put it in the preheated oven for 10–15 minutes. Serve hot, accompanied by any green salad.
© 1994 Sri Owen. All rights reserved.