Lamb and Apricot Pilaf

Recipe by evelynathens
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 what’s left of the rice (5 layers in all).
  • Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
  • Serve with yoghurt.
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