Lamb Pilaf
A popular Turkish pilaf.
- 3 tablespoons butter or oil
- 1 large onion, finely chopped
- 1 pound lean lamb, cut into small pieces
- Salt and pepper
- 1 teaspoon ground cinnamon
- 2-3 tablespoons tomato paste
- 3 tablespoons finely chopped flat-leaf parsley
- 2 cups long-grain rice
Instructions:
- Heat the butter or oil in a large, heavy-bottomed saucepan, and fry the onion until golden. Add the meat and brown it gently all fry the onion until golden. Add the meat and brown it gently all over. Season with salt, pepper, and cinnamon. Cover and cook the meat and onions over low heat in their own juices for 10 minutes.
- Stir in the tomato paste and add water to cover. Sprinkle with finely chopped parsley, bring to the boil, and simmer gently for 1½ hours, until the meat is very tender and the sauce reduced, adding more water if it becomes too dry.
- Bring up the liquid left in the stew to about 3—3½ cups by adding water. Stir in the rice, bring to a vigorous boil, then simmer gently over very low heat, covered and undisturbed, for about 20 minutes, or until rice is soft, adding more water if it appears too dry.