Greek Lamb Pilaf With Cinnamon

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large onions, sliced (or 4 medium)
• 1 1/2 lbs boneless lamb shoulder, cut into 1 - 2 inch chunks (you can use up to 2 pounds)
• 4 garlic cloves, roughly chopped
• 2 cups tomatoes, chopped (undrained canned or fresh)
• 1/2 cup raisins
• 1 cup red wine
• 2 tablespoons extra virgin olive oil
• salt, to taste
• pepper, to taste
• 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
• 1 bay leaf
• 1/2 cup pine nuts
• 1 1/2 cups long-grain rice (basmati rice works well)
• fresh parsley leaves, chopped (for garnish)

Recipe

• 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.