LAMB AND APRICOT PILAF

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Lamb and Apricot Pilaf image

Make and share this Lamb and Apricot Pilaf recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 large onions, chopped (2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into ½ 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 tomatoes, 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)

Steps:

  • 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.
  • Brown the lamb in batches, transferring it to the bowl.
  • Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
  • 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.
  • Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
  • Add salt and pepper to taste and 4 cups of water.
  • Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
  • In a large casserole, spread 1/3 of the rice mixture in an even layer.
  • Spoon ½ the lamb mixture over rice.
  • Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
  • Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
  • Serve with yoghurt.

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