Recipe by echo echo
I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!
Top Review by UmmBinat
I did this a bit differently but the result was tasty. Although the instructions have got to be revised as to adding the spices and raisins I didn't take that into account in my staring. I forgot to add raisins because of that reason and when I remembered I just decided I may as well leave them out. I used salted butter, extra lean ground beef with some extra butter. I used Basmati rice and 1 tbs tomato paste because we don't like cooked chunks of tomato. If I add raisins another time I will use dark ones. I used sage in a lesser amount as the dish I was serving it with contained sage as well. I just used the water option and made sure to add enough sea salt to taste. I added the chopped parsley option which was good. I would make this again.
- 1⁄4 cup butter
- 1⁄2 lb boneless lamb, cut in julienne strips
- 3 medium onions, chopped
- 1⁄4 cup walnut pieces
- 2 cups uncooked rice
- 1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
- 1⁄4 cup raisins
- 2 teaspoons salt
- 1 teaspoon pepper
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon allspice
- 4 cups boiling beef bouillon or 4 cups water
- 1 teaspoon chopped parsley or 1 teaspoon mint (optional)
Directions See How It's Made
- Heat the butter over medium heat and sauté the lamb until brown.
- Remove the meat from pan and keep hot.
- In the same butter, cook the onion until it is soft but not brown.
- Add the nuts and rice and cook for 5 minutes, stirring constantly.
- Add the tomato through the bouillon; the dish will sizzle.
- Stir and cover tightly.
- Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
- Return the lamb to the rice and heat thoroughly.
- Let stand, covered, in a warm place 15 minutes without cooking.
- Sprinkle on parsley or mint.