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Source: Rice

Middle-Eastern Lamb Pilaf
A simple meal that packs a powerful punch.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
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2 tablespoons olive oil
2 pounds boneless lamb leg roast, trimmed of fat and cut in 1 inch pieces
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 large onions, halved lengthwise & sliced crosswise, 1/4 inch thick
2 medium carrots, Cut into 1/2 inch rounds
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
2 cups long grain white rice
1/2 cup packed dried apricots
3 tablespoons fresh flat leaf parsley

In a 5- quart nonreactive Dutch oven or casserole, heat the oil over medium heat. Working in batches, add the lamb and cook, stirring frequently for 5 to 6 minutes, or until browned on all sides. Transfer to a plate and season with 1/2 teaspoon of salt and pepper.

Add the onions carrots and garlic to the pot.
Reduce the heat to medium and cook, stirring often, for about 5 minutes or until onions are softened. Return the meat and any accumulated juices to the pot. Stir in the cinnamon and cumin, add 4 cups of water and bring it to a boil. Reduce the heat to low and simmer for about 1 hour, or until meat is just tender.

Strain the stew in a colander set over a large bowl. Skim the fat from the cooking liquid. You should have 4 cups of liquid: add water if necessary.

return the meat, vegetables and cooking liquid to pot and stir in the remaining 3/4 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for about 20 minutes, or until rice is tender and all the liquid has ben absorbed. Stir in the Parsley. Let stand, covered, for 5 minutes. Transfer the pilaf to a heated serving bowl, fluff the rice with a large spoon and serve,

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