Greek Lamb Pilaf With Cinnamon |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's The Best Recipes in the World... Ingredients:
2 large onions, sliced (or 4 medium) |
1 1/2 lbs boneless lamb shoulder, cut into 1 - 2 inch chunks (you can use up to 2 pounds) |
4 garlic cloves, roughly chopped |
2 cups tomatoes, chopped (undrained canned or fresh) |
1/2 cup raisins |
1 cup red wine |
2 tablespoons extra virgin olive oil |
salt, to taste |
pepper, to taste |
2 cinnamon sticks (or 1 teaspoon ground cinnamon) |
1 bay leaf |
1/2 cup pine nuts |
1 1/2 cups long-grain rice (basmati rice works well) |
fresh parsley leaves, chopped (for garnish) |
Directions:
1. Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
2. Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
3. Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
4. Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
5. Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
6. Check the seasoning, garnish with parsley, and serve.
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