 |
| Lamb Pilaf |
Ingredients
4 tablespoons olive oil
1 glass long grain rice
3 tomatoes (peeled, seeded and chopped)
1 green pepper (sliced)
2 onions (medum-size and chopped)
1/4 c Fresh parsley (chopped)
2 lb lamb (cubed)
3 c Beef broth
black pepper
1/4 teaspoon Cinnamon
2 tablespoons pine nuts (pignoli)
3 tablespoons raisins
salt
Cooking Instructions
First prepare in a five qt. dutch oven that could 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 for ten minutes. Add the rice and fry for two minutes. Add parsley, and beef 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 half an hour. Serve with a few spoons of yoghurt that has been flavored with lots of fresh garlic.
|
No preview Available
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
