Prep 15 mins
Cook 45 mins
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!
- 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)
- 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.
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.
So many flavors and textures makes you keep going back for more. I had leftover lamb that I used and it worked great. I did sautee a large red onion and on white onion with 3 minced garlic cloves. I ground the whole allspice and used 1 tablespoon fresh sage that I minced. Used water not boullion and a mixture of mint and parsley! Thanks for a delish one pot meal!
Love lamb and just loved this recipe! Such a delicious blend of flavours. And I was most particular about following the instruction about sautéing the raw rice in the same butter the lamb had been sautéed in! I added 4 cloves of finely chopped garlic with the onions, and I used capers in place of the raisins (I’ve just never liked raisins). And when it came to adding the beef bouillon and the water, I added 3 cups of boiling beef bouillon and one cup of merlot. I hovered around it a bit in step 7: I’m always nervous with recipes where the rice absorbs the liquid, nervous that it will completely dry out and ruin the dish. I sprinkled the final dish with parsley, and served it with my Crispy Garlic Lemon Potatoes Crispy Garlic Lemon Potatoes and my Maroulosalata (Classic Greek Lettuce Salad) Maroulosalata (Classic Greek Lettuce Salad). A wonderful Mediterranean-cum-Middle Eastern banquet which was thoroughly enjoyed by the friends I served it to. And eebrag, I’ve already passed on your recipe to two others. I can well understand it being a dish you’ve make often; I know that it is one I shall be making often. We eat a lot of lamb in Australia, and most of us love Middle Eastern inspired recipes. What was left over – not much – I reheated very successfully in the microwave next day. And it was just as yummy! Thank you so much for sharing this wonderful recipe!