Arabian Stew

Manawatu Times, Volume LV, Issue 6864, 21 May 1932, Page 2

Arabian Stew

The following interesting recipe makes a dish much relished in the Far Bast: Bear six lean pork chops in a hot frying pan. Place tho seared chops in a casserole and put a tablespoon of washed, uncooked rice on top, of each chop. On top of the rice on each chop place a tablespoon of finely chopped onion, two tablespoons of cooked tomato or one thick slico of fresh tomato, and a good-sized piece of green pepper or canned pimento. Sprinkle with salt, pepper and a bit of flour. Add three cups of boiling water, cover the casserole closely, and cook for about three hours in a moderate oven. There should be plenty of rich brown gravy in the stew when it is finished. Serve in the casserole in which it was prepared.