Lamb Pilaff (Greece) Recipe |
||
|
You will need:- 1 small sweet red or green pepper ½ corn flour salt and pepper to taste 1 lb. stewing lamb, boned and diced 3 tablespoons olive oil or corn oil 3 onions, peeled and sliced 3 tomatoes, peeled and sliced 1 chicken stock cube 1 oz. seedless raisins 1 tablespoon lemon juice 6 oz. long grain rice
Preparation Time:- 10 minutes
Cooking Time:- 30-40 minutes
Oven Setting:- 350°F: Gas Mark 4
Remove stalk and seeds from pepper and chop finely. Season the corn flour and toss the dices lamb in it. Heat the oil and lightly brown the meat on all sides. Remove and keep warm.
Lightly fry the onions and chopped pepper in the remaining oil, add the tomatoes, stock cube, raisins, lemon juice and ¾ pint boiling water. Stir in the rice, transfer to an oven proof casserole. Season to taste.
Place meat on top of the rice, cover and cook in a moderate oven for 30-40 minutes or until rice has absorbed all the liquid. Turn on to a warm plate and serve immediately. Serves 4.
Quick Tip
To remove the rather dehydrated appearance of raisins, stone them (if not already stoned) and immerse in boiling water before use. This will make them swell out and appear plump. Treat prunes in the same way.
|
||