Recipe#12107

Title: Lamb Pilaf 02

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Savory Turkish Meat Loaf 
 Date: 18 Jun 1997 06:53:09 -0600 
 Message-ID: <5o8lnl$sq6$1@mack.rt66.com> 

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 fresh tomato, peeled, seeded, and chopped or 1 large canned tomato,
        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. Makes 6-8 servings.
 Note: I only did this recipe once, that I remember, But I put this dish in
 the oven for time stated, until rice is tender. Then I return lamb to rice
 and heat through for 5 minutes in oven and turned oven off and let it sit
 covered for about 15 minutes.