INGREDIENTS

INSTRUCTIONS

STEW: Cut onion in half lengthwise. Cut into slivers, making 8 to 10
lengthwise slices, rotating from center of each half. Fry onion in  hot
oil over medium-high heat until softened and just starting to  brown,
about 10 minutes. Add lamb and cook, stirring and turning
occasionally, until lightly browned, about 10 minutes. Add turmeric,
salt, pepper and water and bring to boil. Reduce heat to medium-low
and simmer, covered, until meat is falling off bone, 2 1/2 to 3  hours.
Remove bones and set aside. LENTILS AND FRUIT GARNISH: Boil  lentils in
water to cover by 1 inch until nearly done, about 20  minutes. Drain.
Heat oil in skillet over high heat. When hot, add  dates and raisins
and stir 15 seconds. Remove from heat. Set aside.  PILAF: Wash rice and
soak in lightly salted water to cover 8 hours or  overnight. Bring 8
cups water to boil. Drain rice, add to boiling  water, then cook until
nearly done but still firm to the bite in  center, 7 to 10 minutes.
Drain. Put oil in bottom of pot. Sprinkle  1/2 rice over bottom to
create mound. Ladle 1/2 Stew onto rice.  Sprinkle 1/3 of remaining rice
over Stew and ladle most of Lentils  onto rice. Sprinkle 1/2 of
remaining rice over Lentils and cover with  most of Fruit Garnish.
Cover with remaining rice and top with  remaining Lentils and Fruit
Garnish. Push 4 holes through rice to  bottom of pan with handle of
wooden spoon. Divide butter into 4  pieces and insert 1 piece in each
hole. Add 2 tablespoons water to  bottom of pot. Cook over high heat 5
minutes. Cover, reduce heat to  medium-low and cook until rice is
tender and liquid is absorbed,  about 30 minutes. To serve, spoon Pilaf
onto plates and garnish with  reserved Stew, warmed. Yields 6 to 8
servings.  Each of 6 servings: 559 calories; 218 mg sodium; 50 mg
cholesterol; 18  grams fat; 79 grams carbohydrates; 22 grams protein;
2.44 grams fiber  Recipe Source: Los Angeles Times - 03-24-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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