Prepare in a 5 quart dutch oven that can be placed in an oven.
Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 minutes
Add the rice and fry for 2 minutes. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice.
Place casserole in a preheated 300° oven for approx. 30 minutes, or put the dutch oven on a French hot top or an asbestos pad over low heat to simmer for at least 30 minutes.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 04-Dec-2001 17:54:09 EST
© 1998 Ronald Florence Last modified: 04-Dec-2001 17:54:09 EST