Ingredients:
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 leaves
1/2 cup pine nuts
1 1/2 cups long-grain rice ( basmati rice works well)
fresh parsley leaves, chopped ( for garnish)
Directions:
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.
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.
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.
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.
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.
Check the seasoning, garnish with parsley, and serve.
Servings: 4-6
Time preparation: 0 min.
Time total: 60 min.