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Rice with Lamb Casserole (Roz Tajin)
Serves 6.

1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato puree
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water

Preheat the oven to 350 F. Saute the lamb and onions in the butter
or oil in a heavy frying pan over low heat until the meat is almost
tender. Stir in the cinnamon and nuts and saute until the nuts are
lightly browned. Stir in the tomato puree, season to taste with
salt and pepper, and transfer the mixture to the bottom of a heavy
casserole. Distribute it evenly and spread the rice over the top.
Pour in the boiling water. Cover and transfer to the preheated
oven. Bake for 1 hour or until the rice is tender. Place a large
serving dish over the top of the casserole and invert the contents
of the dish. Serve with plain yogurt or yogurt and cucumber.

Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to
the pan with the tomato puree. Fifteen minutes before the end of
the baking period sprinkle grated cheese over the contents of the
casserole and continue baking.

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