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 Recipe #145705 and my Maroulosalata (Classic Greek Lettuce Salad) Recipe #141988. 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!