Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Tomatoes, peeled 2 tb Pine nuts (pignoli)
4 tb Olive oil 3 tb Raisins
2 Med. onions; chopped 1 Green pepper; sliced
2 lb Lamb, cubed 1 1/2 c Long grain rice
Salt and black pepper 1/4 c Fresh parsley; chopped
1/4 ts Cinnamon 3 c Beef broth

*Note: Tomatoes should be seeded and chopped.

Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat
oil, add onion and fry until soft and golden. Add lamb and brown on
all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts,
raisins and green pepper, cover and simmer for 10 min. Add the rice
and fry for 2 min. Add parsley, and broth. Cook over moderate heat
until all the liquid has been absorbed and small holes appear on the
surface of the rice. Place casserole in a preheated 300 degree oven
for approx. 30 min. (Orig. recipe called for doing whole recipe on
the stove, but the last 30 min., casserole dish was to be placed on
an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of
fresh garlic.

**If the lamb I use has bones, I throw them in the pot too for extra
flavor.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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