Ingredients:
2 large onions, chopped ( 2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into 1/2 inch cubes
3/4 cup dried apricots, chopped
1 1/2 cups beef broth
1 green bell peppers, chopped coarse
1 clove garlic, minced
1 large tomatoes, peeled,seeded and chopped
1/4 cup blanched slivered almonds, toasted
2 cups unconverted long-grain rice
1/4 cup raisins
Greek yogurt ( or sour cream)
Directions:
In a large skillet, saute one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
Brown the lamb in batches, transferring it to the bowl.
Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
In another skillet, saute the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
Add salt and pepper to taste and 4 cups of water.
Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
In a large casserole, spread 1/3 of the rice mixture in an even layer.
Spoon 1/2 the lamb mixture over rice.
Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
Serve with yoghurt.
Servings: 6
Time preparation: 30 min.
Time total: 80 min.