Lamb Pilaf with Cinnamon
Great for a small crowd, this one-pot meal is intensely flavorful and sweet and will fill your kitchen—indeed, your home—with the wonderful aromas of cinnamon and simmering meat. If you have the time and the energy, this is even better if you brown the lamb chunks first: Put about 2 tablespoons of olive oil in a separate skillet, turn the heat to medium-high, and brown the chunks on all sides, turning as needed; this will take about 15 minutes. (The lamb chunks can also be browned in the oven; just put them in a skillet or roasting pan and place in a 450°F oven. Roast, stirring occasionally, until they are browned all over, 20 to 30 minutes.) Other cuts of meat you can use here: boneless beef chuck, boneless pork shoulder or leg (fresh ham).
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Place the onions 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. 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.
Step 2
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. 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 has not dried out; if it has, add a bit more water and re-cover.
Step 3
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. Check the seasoning, garnish with parsley, and serve.
