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Categories:
butter boneless lamb onions walnut pieces rice tomatoes raisins salt pepper sage allspice boiling beef bouillon parsley
Viewed: 61 - Published at: 6 years agoIngredients
- 1/4 cup butter
- 1/2 lb boneless lamb, cut in julienne strips
- 3 medium onions, chopped
- 1/4 cup walnut pieces
- 2 cups uncooked rice
- 1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
- 1/4 cup raisins
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon sage
- 1/4 teaspoon allspice
- 4 cups boiling beef bouillon or 4 cups water
- 1 teaspoon chopped parsley or 1 teaspoon mint (optional)
Method
- Heat the butter over medium heat and saute the lamb until brown.
- Remove the meat from pan and keep hot.
- In the same butter, cook the onion until it is soft but not brown.
- Add the nuts and rice and cook for 5 minutes, stirring constantly.
- Add the tomato through the bouillon; the dish will sizzle.
- Stir and cover tightly.
- Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
- Return the lamb to the rice and heat thoroughly.
- Let stand, covered, in a warm place 15 minutes without cooking.
- Sprinkle on parsley or mint.
