Serves 4-5

½ kg lamb shoulder, deboned and cubed

2 cups long grain rice

3 Tbsp butter

1 onion chopped finely

½ tsp ground cinnamon

2 Tbsp tomato paste

3 Tbsp chopped parsley

½ cup dried apricots, halved or diced

¾ cups pistachios

Salt, pepper

Melt the butter in a saucepan, then sauté the onion and lamb together until the onions are golden. Add cinnamon, salt, and pepper, then cover and allow to simmer for 10 minutes.

Add the tomato paste and enough water to cover the meat. Mix in the chopped parsley and let simmer on very low heat for 1.5 hours, until the meat is tender.

Add an extra cup of water to the saucepan. Add the apricots, the chopped pistachios, and the rice, and cook, covered, for 20 minutes, until the rice is cooked. Add water as necessary.

Serve on a warm plate, decorated with a sprig of parsley.


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Posted by: ghost21 on Category: Lamb