LAMB PILAF WITH CINNAMON

LAMB PILAF WITH CINNAMON image

Yield 6 servings

Number Of Ingredients 13

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1/2 cup raisins
1 cup red wine
4 med. or 2 lg. onions, sliced
2 TBS olive oil
4 cloves garlic, chopped
2 cups fresh chopped tomatoes or 1 can (14.5 oz)tomatoes
salt and papper
1 tsp ground cinnamon
1 bay leaf
1/2 cup pine nuts
1 1/2 cups rice, long grain or basmati
1 1/2 to 2 pounds lamb shoulder, cut into 1 1/2" chunks
2 to 2 1/2 cups hot water

Steps:

Soak raisins in wine. place onions in a deep 12" skillet over medium heat. Cover and leave undisturbed for 5 minutes. Stir onions, recover and continue to stew for 5-8 minutes or until onions are nicely browned and almost sticking to the pan. Add olive oil and increase heat to med-high. Cook until onions are a deep golden brown. Add garlic and stir. Add tomatoes, raisins and wine, salt and pepper to taste, cinnamon, bay leaf, pine nuts, and rice. Bring to a simmer and add lamb and two cups hot water. Cover and cook over very low heat for about 30 minutes, until lamb is tender and rice is done. Check mixture after about 15 minutes to make sure it hasn't dried out. If dry, add up to 1/2 cup hot water. At end of cooking time, mixture should be moist, but not watery.