Lamb Pilaf

Lamb Pilaf Ingredients

4 tb Vegetable oil	2 ts Salt
4 lb Boneless lamb shoulder; well	1 cn Condensed consomm?
2 lg Onions; thinly sliced in	2 c Water
2 ts Cinnamon	1/4 c Lemon juice
1/2 ts Black pepper	1 c Blanched; slivered, almonds,
2 c Raw rice	3 tb Fresh parsley; chopped
1 c Golden raisins

Instructions for Lamb Pilaf

Hi! I hope everyone had a wonderful Pesach! This recipe is another favorite of family and friends. Many years ago, I ordered a recipe box with cards and separators and this recipe was in it. It is easy to make (worst part is trimming the lamb) and makes a lot. The original recipe said it feeds ten but I think thats overstating -- maybe 6 - 8. I hope you enjoy as much as we do! Paula Heat 1 T. oil in large skillet. Saut? half the lamb over very high heat just until browned. Remove lamb to large bowl lined with paper towels. Drain excess fat from pan. Repeat with more oil and rest of lamb. Lower heat to medium. Saut? onions with cinnamon and pepper in 1 - 2 T. oil in same skillet till onion is tender. Lightly oil a 2 1/2 qt. casserole. Layer rice, raisins, meat, and onions. Repeat layers. Sprinkle top with salt. Mix together consomm? and water and pour over top. Cover. Bake at 400 degrees F. for 50 minutes. Remove cover. Sprinkle with lemon juice and almonds. Bake 10 minutes longer uncovered. Arrange parsley around outer edge of casserole before serving. This dish can be prepared ahead up to the point of adding the consomm?. NOTE: It is usually very difficult for me to find kosher consomm? and when I do find it, it is chicken based. I use 10 1/2 oz. of water and three teaspoons of bouillon powder (I use a brown vegetable one but I would think that any type would be fine) and its delicious. Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" on Apr 20, 1998

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Cinnamon	Lamb	Lemon
Onion	Parsley	Raisins	Rice
Salt	Vegetable oil

for flavor and categorization

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