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Рецепт Lamb And Rice Pilaf With Dried Apricots And Pine Nuts
by Global Cookbook

Lamb And Rice Pilaf With Dried Apricots And Pine Nuts
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Ингредиенты

  • 2 1/3 lb bone-in lamb leg sirloin fat, sinew trimmed Salt to taste Freshly-grnd black pepper to taste
  • 3 tsp extra virgin olive oil
  • 1 lrg carrot peeled, and quartered lengthwise
  • 1 sm onion halved
  • 8 c. water
  • 1 x tomato quartered
  • 1 x bay leaf
  • 1/2 c. minced onion
  • 1 1/2 c. arborio rice (or possibly medium-grain white rice)
  • 1/4 c. minced dry apricots
  • 1 x garlic clove chopped
  • 1/4 c. minced tomato
  • 2 Tbsp. minced fresh cilantro
  • 1 Tbsp. pine nuts toasted

Инструкции

  1. Sprinkle lamb with salt and pepper. Heat 2 tsp. oil in heavy large pot over medium-high heat. Add in lamb, carrot and halved onion; saute/fry till lamb browns, about 10 min. Add in 8 c. water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, till liquid is reduced to 4 c., turning lamb often, about 45 min.
  2. Transfer lamb to cutting board; cold slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Throw away lamb bone and vegetables. Cut lamb into 1-inch pcs.
  3. Combine minced onion and remaining 1 tsp. oil in same pot. Saute/fry over medium-high heat till onion is golden brown, about 4 min. Add in rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pcs, and minced tomato. Bring to boil. Reduce heat to low, cover and simmer till rice is tender and most liquid is absorbed, about 25 min. Season with salt and pepper.
  4. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.
  5. This recipe yields 4 (main-dish) servings.