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Lamb pilaf

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Ingredients/Components

cinnamon - 1/2 1
salt - 2 tsp
butter - 4 Tbsp
lemon juice - 1/4 c
garlic powder - 1/4 1/2
pepper - 1/2 tsp
white raisins - 1 c
large onion, sliced thin - 1 item
toasted almond slices - 1 c
boned lamb, cut into 1-inch cubes - 3 lb
uncooked rice converted - 2 c
can beef consomme or 2 bouillon cubes - 1 item
water plus 10 oz - 2 c

How to make lamb pilaf:

In two batches, quickly brown half the lamb in 2 tablespoons of butter over high heat. Remove and set aside. Lower heat to medium and saute onions, cinnamon, pepper and garlic powder for 3 to 5 minutes until onions are opaque.

Butter 2 1/2 to 3-quart casserole dish. Sprinkle in 1/2 cup of rice. Layer with raisins, meat and onions (use all ingredients). Add water and consomme and pour over mixture. Cover and cook at 400° for 50 minutes. Remove cover. Sprinkle with lemon juice and almonds. Return to oven. Bake 10 minutes more. Garnish with fresh chopped parsley and serve.

Recipe categories: Main dish, One Dish meal, Short Grain rice.

Rating:

3.8

Average rating: 3.8, total votes: 8

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