Lamb And Rice Pilaf With Dried Apricots And Pine Nuts

By á-174942

Ingredients

• 2 1/3 pounds bone-in lamb leg sirloin fat, sinew trimmed
• Salt to taste
• Freshly-ground black pepper to taste
• 3 teaspoons olive oil
• 1 large carrot peeled, and quartered lengthwise
• 1 small onion halved
• 8 cups water
• 1 tomato quartered
• 1 bay leaf
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice (or medium-grain white rice)
• 1/4 cup chopped dried apricots
• 1 garlic clove minced
• 1/4 cup chopped tomato
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon pine nuts toasted

Details

Servings 1

Preparation

Step 1

Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes.

Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.

Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper.

Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

This recipe yields 4 (main-dish) servings.

Per serving: calories, 543; total fat, 9 g; saturated fat, 2 g; cholesterol, 38 mg.