Middle Eastern Lamb and Rice With Apricots

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 2 Tablespoons butter in a medium saucepan over medium heat.
  • Stir in the rice and cook for 2 minutes.
  • Add the water and the teaspoon of salt.
  • Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
  • In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
  • Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
  • Barely cover with water and simmer, covered for 20 minutes.
  • Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
  • Taste for seasoning, adding salt and pepper, if needed.
  • Meanwhile, preheat the oven to 350°F.
  • In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
  • Cover and bake for 15 minutes.
  • Serve from the casserole.
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