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LOCATION: Recipes >> Middle Eastern >> Lamb Pilaf 02

Print this Recipe    Lamb Pilaf 02

SAVORY TURKISH LAMB PILAF
Makes 6-8 servings.

1/4 cup butter or margarine
1/2 pound boneless lamb, cut into julienne strips
3 medium onions, chopped fine
1/4 cup pine nuts or walnut pieces
2 cups cooked rice
1 large tomato, peeled, seeded, chopped
1/4 cup dried currents or chopped seedless raisins
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon sage
1/8 teaspoon allspice
1/4 teaspoon cinnamon
4 cups boiling bouillon or water
chopped parsley or mint (optional)

Heat butter and saute lamb strips in it until golden brown. Remove
and keep hot. In same butter cook onion until soft but not brown.
add nuts and rice and cook over medium heat for 5 minutes, stirring
constantly. Add tomato, currants, salt, pepper, sage, allspice,
cinnamon and bouillon. The dish will sizzle. Stir thoroughly and
cover tightly. Cook over lowest heat possible until rice is tender
and liquid absorbed. depending on the rice used, this takes 20-30
minutes. Return lamb strips to rice and heat thoroughly. Recover
and let stand in warm place without cooking for about 15 minutes.
Before serving, sprinkle with 1-2 tablespoons parsley or mint.

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