Lamb and Rice Casserole

Recipe by Gingerbee
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READY IN: 2hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim fat from lamb shanks.
  • In a heavy pot, brown well in butter.
  • Add onions; saute until soft.
  • Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  • salt and pepper.
  • Bring to a boil.
  • Cover and simmer 1-1/2 hours.
  • When lamb is tender melt butter to bubbling in saucepan.
  • Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  • Add remaining salt; set aside.
  • Remove lamb shanks from pan.
  • Measure broth and add water to measure 2-1/2 cups.
  • Return shanks to pan.
  • Bring to a boil.
  • Stir in sauteed rice and butter.
  • Simmer, covered, 30 minutes.
  • Allow to stand, covered, 10 minutes before serving.
  • Spoon yogurt over top of rice.
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