Lamb And Apricot Pilaf

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 large onions, chopped (2 cups)
• 1 tablespoon olive oil
• 5 tablespoons butter
• 1 1/2 lbs boneless lamb shoulder, cut into â½ inch cubes
• 3/4 cup dried apricot, chopped
• 1 1/2 cups beef broth
• 1 green bell pepper, chopped coarse
• 1 clove garlic, minced
• 1 large tomato, peeled,seeded and chopped
• 1/4 cup blanched slivered almond, toasted
• 2 cups unconverted long-grain rice
• 1/4 cup raisins
• greek yogurt (or sour cream)

Recipe

• 1 in a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
• 2 brown the lamb in batches, transferring it to the bowl.
• 3 return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
• 4 in another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
• 5 stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
• 6 add salt and pepper to taste and 4 cups of water.
• 7 bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
• 8 in a large casserole, spread 1/3 of the rice mixture in an even layer.
• 9 spoon ½ the lamb mixture over rice.
• 10 top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
• 11 cook, covered, in 350f (175c) oven until heated through, about 20 minutes.
• 12 serve with yoghurt.