Lamb and Apricot Pilaf
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 large onions, chopped (2 cups)
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1 1⁄2 lbs boneless lamb shoulder, cut into ½ 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 tomatoes, 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
- 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.
- Brown the lamb in batches, transferring it to the bowl.
- Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
- 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.
- Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
- Add salt and pepper to taste and 4 cups of water.
- Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
- In a large casserole, spread 1/3 of the rice mixture in an even layer.
- Spoon ½ the lamb mixture over rice.
- Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
- Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
- Serve with yoghurt.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.