Recipe by evelyn/athens
Slightly exotic, but not unfamiliar - comforting tastes.
Top Review by Member #610488
Loving this pilaf!! Added extra garlic, both as minced and as whole cloves since I love garlic and lamb takes to garlic so well. Recommend this to anyone wanting an easy to make dish for a dressy meal.
- 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 See How It's Made
- 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 whats left of the rice (5 layers in all).
- Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
- Serve with yoghurt.