 | | Directions |
- Trim any large areas of fat from the meat and salt and pepper lightly. In a heavy skillet or Dutch oven, heat oil and brown lamb (if using already cooked lamb, skip this step). Remove lamb and set aside. Remove all but 2 - 3 tablespoons fat from the pan. If less than 2 tablespoons remains, add more olive oil.
- Add onions, garlic, rice, salt, turmeric, cumin, ginger, paprika and cinnamon to pan in which meat was browned and cook, stirring, for 4 - 5 minutes.
- Add wine, water, and lamb. Stir to mix well.
- Cover tightly and adjust heat to maintain a simmer (if using oven instead of stovetop, bake at 375) for about 45 minutes.
- Add olives and lemon, if using, and check to make sure there is still some moisture. Cook another 15 minutes, or until lamb and rice are both tender.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: heavy pot with lid
Servings: 6
|  | | Ingredients | | - | | 1 pound lamb, cubed (3/4 - 1 inch cubes) |
| - | | 2 tablespoons olive oil |
| - | | 2 onions, sliced or chopped |
| - | | 4 cloves garlic, or to taste |
| - | | 1 cup long grain rice, preferably brown |
| - | | 1 teaspoon salt, (in addition to salt and pepper for uncooked lamb cubes) |
| - | | 1 teaspoon turmeric |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon ginger |
| - | | 1 teaspoon paprika |
| - | | 1/4 teaspoon cinnamon or allspice |
| - | | 1 cup dry wine |
| - | | 1 1/2 cups water |
| - | | 6 kalamata or other flavorful olives, coarsely chopped |
| - | | 1 tablespoon chopped preserved lemon (optional, but tasty) |
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