Ingredients
- 1/4 cup butter
- 1/2 pound uncooked lamb (boneless, cut in julienne strips)
- 3 medium yellow onions, chopped
- 1/4 cup walnut pieces
- 2 cups dry rice
- 1 large tomatoes, fresh, peeled,seeded & chopped, or 1 large canned tomato
- 1/4 cup raisins (golden or brown)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon sage
- 1/4 teaspoon allspice
- 4 cups beef broth (either boiling beef bouillon or boiling water)
- 1 teaspoon chopped parsley or mint (optional)
How to Make
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Step 1: Heat the butter over medium heat and sauté the lamb until brown.
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Step 2: Remove the meat from pan and keep hot.
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Step 3: In the same butter, cook the onion until it is soft but not brown.
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Step 4: Add the nuts and rice and cook for 5 minutes, stirring constantly.
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Step 5: Add the tomato through the bouillon; the dish will sizzle.
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Step 6: Stir and cover tightly.
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Step 7: Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
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Step 8: Return the lamb to the rice and heat thoroughly.
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Step 9: Let stand, covered, in a warm place 15 minutes without cooking.
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Step 10: Sprinkle on parsley or mint.
We hope you enjoy this recipe!
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