RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Lamb Pilaf: Pilav Kuzlu - meat
Ingredients (6 servings) 3 Tomatoes, peeled ** 4 tb Olive oil 2 Med. onions; chopped 2 lb Lamb, cubed Salt and black pepper 1/4 ts Cinnamon 2 tb Pine nuts (pignoli) 3 tb Raisins 1 Green pepper; sliced 1 1/2 c Long grain rice 1/4 c Fresh parsley; chopped 3 c Beef broth ** Note: Tomatoes should be seeded and chopped. Prepare in a 5 qt. 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 min. Add the rice and fry for 2 min. 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 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low. **If the lamb you use has bones, -- throw them in the pot too for extra flavor. Archivist's note: A version of this dish is part of a traditional Passover meal in Fez and Meknes, Morocco. Another version of this, called "Osh Palov," is part of all holiday observances in the Bukharan area of Uzbekistan. Source: DEBORAH AKYUREK, Prodigy ID# DNJS60B.
