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Greek Lamb Pilaf With Cinnamon

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“I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
  2. Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
  3. Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
  4. Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
  5. Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
  6. Check the seasoning, garnish with parsley, and serve.

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