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Lamb Pilaf (M, TNT)
Source: Self
Serves: 12

4 tbsp. vegetable oil
4 lb. boneless lamb shoulder, well trimmed and cubed
2 large onions, thinly sliced in rings
2 tsp. cinnamon
1/2 tsp. black pepper
2 cups raw rice
1 cup golden raisins
2 tsp. salt
1 can condensed consomme
2 cups water
1/4 cup lemon juice
1 cup blanched, slivered, almonds, toasted
3 tbsp. fresh parsley, chopped

Heat 1 tbsp. oil in large skillet. Sauté half the lamb over very high heat just until browned.

Remove lamb to large bowl lined with paper towels. Drain excess fat from pan. Repeat with more oil and rest of lamb.

Lower heat to medium. Sauté onions with cinnamon and pepper in 1-2 tbsp. oil in same skillet until onion is tender.

Lightly oil a 2-1/2 qt. casserole. Layer rice, raisins, meat, and onions. Repeat layers. Sprinkle top with salt.

Mix together consomme and water and pour over top. Cover. Bake at 400°F for 50 minutes. Remove cover. Sprinkle with lemon juice and almonds. Bake 10 minutes longer uncovered.

Arrange parsley around outer edge of casserole before serving.

Poster's Notes:
1. This dish can be prepared ahead up to the point of adding the consomme.

2. It is usually very difficult for me to find kosher consomme and when I do find it, it is chicken-based. I use 10-1/2 oz. of water and three teaspoons of bouillon powder (I use a brown vegetable one but I would think that any type would be fine) and it's delicious.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A