Lamb Pilaf Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Onion | 1 , finely chopped | |
| Allspice | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| 2 cups cooked lamb, cut into bite size pieces | ||
| Cooked rice | 3 Cup (16 tbs) | |
| 1 tomato, peeled, seeded, and chopped | ||
| 1 cup cooked sliced zucchini or other green vegetable | ||
| Slivered almonds | 1/3 Cup (16 tbs) | |
| 1/3 cup raisins, soaked in hot water for 5 minutes and drained | ||
| Beef broth | 1/2 Cup (16 tbs) | |
Directions
Heat the oil in a 1 1/2 quart glass or cer ramie casserole on the highest setting.
Fry the onion in the oil for 1 minute.
Stir in the spices and cook for 30 seconds.
Stir in all the remaining ingredients and cook for 8 minutes.
Rotate the dish one-quarter of a turn every 2 minutes.
Fry the onion in the oil for 1 minute.
Stir in the spices and cook for 30 seconds.
Stir in all the remaining ingredients and cook for 8 minutes.
Rotate the dish one-quarter of a turn every 2 minutes.
Chef
