RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lamb Stew with Rice - meat
This is the recipe I promised to post; another from the Israeli TV show on Mediterranean cooking entitled "Garlic, Pepper, and Olive Oil" [Shum, Pilpel, vi-Shemen Zayit]. Note that it can be prepared for same-day use or can be slow-cooked for Shabbat. If I hadn't promised, I might not have done so, once I started reading the recipe. It calls for *5 kilos* of meat! That's 11 pounds! So, I'm going to wing this and cut it in half, giving my estimate of what should be a half handful ... Let's call it 1/3 cup. Also note that no amount is given for salt. In fact, it's not even listed in the original! So, take into account how much would be required for both the meat and such an amount of rice. Lamb Stew with Rice ~~~~~~~~~~~~~~~~~~~ 2-1/2 kilos (about 5-1/2 lb) lamb, large cubes 1/3 cup pine nuts 1/3 cup dried dates, pitted 1/3 cup raisins oil ground cinnamon salt and pepper, to taste 1 kilo (2 lb) rice 125 grams (4.5 oz.) margarine, if slow cooking Heat oil in a large, deep pot, and brown the meat, adding a portion at a time. Add the pine nuts and mix thoroughly. Add the dates and raisins, then sprinkle with cinnamon (for only a hint of taste). Add the rice, and mix thoroughly, until all of the rice is coated with oil. Add water to cover, plus about three to four additional inches. Bring to a boil; cover. Simmer for up to 1-1/2 hours. For overnight cooking for Shabbat, add the margarine. Set the pot on an electric plate or on a blech/platta [metal plate which is set over the burner for use on Shabbat]. Ruth
