INGREDIENTS

INSTRUCTIONS

Note: Tomatoes should be seeded and chopped.  Prepare in a 5 qt. dutch
oven that can 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 10 min. Add the rice  and fry for 2 min. Add parsley, and
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 approx. 30 min. (Orig. recipe called
for doing whole recipe on  the stove, but the last 30 min., casserole
dish was to be placed on  an asbestos pad and heat was lowered to low.
Serve with a few spoons of yogurt that has been flavored with lots of
fresh garlic.  **If the lamb I use has bones, I throw them in the pot
too for extra  flavor.  Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 495
Calories From Fat: 285
Total Fat: 31.9g
Cholesterol: 101.3mg
Sodium: 644mg
Potassium: 723.2mg
Carbohydrates: 19.5g
Fiber: 1.7g
Sugar: 5.2g
Protein: 31.9g