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LOCATION: Recipes >> Middle Eastern >> Lamb Rice

Print this Recipe    Lamb Rice

Qabili Pilau
(Lamb and Yellow rice with carrots and raisins)
Serves 4

1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz black seedless raisins
2 tsp char marsala or cumin
1/4 tsp saffron (optional)
2 1/2 pints water
salt and pepper

Brown 1 medium diced onion in oil. Fry until the onion is fairly
dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.

Add 2 cups of water, 1 tsp. Salt and 1 to 1 tsp each (cinnamon,
ground cumin and ground cardamom) Cover and simmer until meat is
tender, about an hour.

Remove meat from the juice and set juice aside. Cut 3 carrots into
match stick size pieces. Saute carrots and 1 tsp sugar in about
1/4 cup of oil. Cook until they are lightly browned. Remove from
oil. Add 1 cup raisins or golden sultanas to the oil and cook until
they swell up.

Boil the meat juice and add 2 cups basmati (very long grained)
rice, 1 tsp salt and enough boiling water to come 2 inches over
the rice. Cook until the water is absorbed and the rice is tender--but
NOT mushy.

Mix the meat, carrots, raisins and rice together. Place in a large
oven-proof casserole, cover and bake at 300 degrees for about a
half hour--or up to an hour. To serve--place on platter, making
sure the carrots and raisins show on top.


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