| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Rice, Oriental |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
|
Onion, finely chopped |
| 1 |
lb |
Lean lamb, cubed |
|
|
Salt, pepper |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground cinnamon |
| 2 1/2 |
tb |
Seedless raisins, preferably golden |
| 4 |
oz |
Fresh or dried apricots, halved |
| 2 |
c |
Long-grain rice, washed in 3 changes of water |
INSTRUCTIONS
Heat butter in heavy pan and fry onion until golden. Add meat and brown on
all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in
raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer
over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir
occasionally to prevent scorching, adding water if necessary. Texture
should be thick but pourable. Boil 4 cups water, add 1/2 teaspoon salt and
rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan
and cook over low heat 10 to 15 minutes or until almost tender. Fluff with
fork. Arrange rice and stew in alternate layers in heavy saucepan,
beginning and ending with layers of rice. Set over very low heat, stretch
clean cloth over pot and place cover over cloth. Steam 20 minutes, or until
rice is tender. Makes 6 servings.
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