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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Slightly exotic, but not unfamiliar - comforting tastes. Ingredients:
2 large onions, chopped (2 cups) |
1 tablespoon olive oil |
5 tablespoons butter |
1 1/2 lbs boneless lamb shoulder, cut into 1/2 inch cubes |
3/4 cup dried apricot, chopped |
1 1/2 cups beef broth |
1 green bell pepper, chopped coarse |
1 clove garlic, minced |
1 large tomato, peeled,seeded and chopped |
1/4 cup blanched slivered almond, toasted |
2 cups unconverted long-grain rice |
1/4 cup raisins |
greek yogurt (or sour cream) |
Directions:
1. In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
2. Brown the lamb in batches, transferring it to the bowl.
3. Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
4. In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
5. Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
6. Add salt and pepper to taste and 4 cups of water.
7. Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
8. In a large casserole, spread 1/3 of the rice mixture in an even layer.
9. Spoon 1/2 the lamb mixture over rice.
10. Top with half the remaining rice, the lamb and whats left of the rice (5 layers in all).
11. Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
12. Serve with yoghurt.
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