Lamb Pilaf
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FROM - Lita Lotzkar INGREDIENTS
3 tomatoes, peeled, seeded, and chopped
4 tablespoons olive oil
2 medium onions, chopped
2 pounds lamb, cubed
Salt and black pepper, to taste
1/4 teaspoon cinnamon
2 tablespoons pine nuts (pignoli)
3 tablespoons raisins
1 green bell pepper, sliced
1-1/2 cups long-grain rice
1/4 cup fresh parsley, chopped
3 cups beef brothPrepare in a 5-quart Dutch oven that can be placed in an oven.
Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper, and cinnamon. Add tomatoes, pine nuts, raisins and green pepper; cover and simmer 10 minutes.
Add the rice and fry for 2 minutes. Add parsley and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice.
Place casserole in a preheated 300 degree oven for approximately 30 minutes, or put the Dutch oven on a French hot top or an asbestos pad over low heat to simmer for at least 30 minutes.
Makes 6 servings