Lamb Pilaf Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Vegetable oil,
4 lbs: Boneless lamb shoulder, well trimmed, cubed
2 large: Onions, thinly sliced in rings
2 tsp: Cinnamon,
1/2 tsp: Black pepper,
2 cup: Raw rice,
1 cup: Golden raisins,
2 tsp: Salt,
1 can: Condensed consomm,
2 cup: Water,
1/4 cup: Lemon juice,
1 cup: Blanched, slivered, almonds, toasted
3 tbsp: Fresh parsley, chopped
Directions:
Hi! I hope everyone had a wonderful Pesach! This recipe is another favorite
of family and friends. Many years ago, I ordered a recipe box with cards
and separators and this recipe was in it. It is easy to make (worst part is
trimming the lamb) and makes a lot. The original recipe said it feeds ten
but I think thats overstating -- maybe 6 - 8. I hope you enjoy as much as
we do! Paula
Heat 1 T. oil in large skillet. Saut
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. Saut
onions with cinnamon and pepper in 1 - 2 T. oil in
same skillet till 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 consomm
and water and
pour over top. Cover. Bake at 400 degrees 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.
This dish can be prepared ahead up to the point of adding the consomm
.
NOTE: It is usually very difficult for me to find kosher consomm
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 its delicious.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson"
on Apr 20, 1998
Source from luhu.jp
of family and friends. Many years ago, I ordered a recipe box with cards
and separators and this recipe was in it. It is easy to make (worst part is
trimming the lamb) and makes a lot. The original recipe said it feeds ten
but I think thats overstating -- maybe 6 - 8. I hope you enjoy as much as
we do! Paula
Heat 1 T. oil in large skillet. Saut
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. Saut
onions with cinnamon and pepper in 1 - 2 T. oil in
same skillet till 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 consomm
and water and
pour over top. Cover. Bake at 400 degrees 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.
This dish can be prepared ahead up to the point of adding the consomm
.
NOTE: It is usually very difficult for me to find kosher consomm
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 its delicious.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson"
on Apr 20, 1998
Source from luhu.jp
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