Prep 5 mins
Cook 1 hr 30 mins
An "Americanized" method of cooking this typical middle eastern dish. From Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". Posted for ZWT3
- 6 tablespoons butter
- 1 1⁄2 cups long-grain rice
- 2 1⁄2 cups water
- 1 teaspoon salt
- 1 1⁄2 lbs boneless lamb, cut into 1 1/2 inch cubes
- 2 garlic cloves, minced
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- water, to cover, for simmering
- 1 cup dried apricot, cut into halves
- 2 tablespoons currants
- Melt 2 Tablespoons butter in a medium saucepan over medium heat.
- Stir in the rice and cook for 2 minutes.
- Add the water and the teaspoon of salt.
- Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
- In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
- Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
- Barely cover with water and simmer, covered for 20 minutes.
- Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
- Taste for seasoning, adding salt and pepper, if needed.
- Meanwhile, preheat the oven to 350°F.
- In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
- Cover and bake for 15 minutes.
- Serve from the casserole.