Jewish Student Weekly

Lamb pilaf is basically a variant of pilaf with meat in it. It is a slightly flavored rice with generous chunks of lamb in it. This is how to make it:

INGREDIENTS:

• 4 tbsp. vegetable oil
• 4 lb boneless lamb shoulder, well trimmed, cubed
• 2 lg. onions, thinly sliced in rings
• 2 tsp. cinnamon
• 1/2 tsp. black pepper
• 2 c raw rice
• 1 c golden raisins
• 2 tsp. salt
• 1 can condensed consommé
• 2 c water
• 1/4 c lemon juice
• 1 c blanched, slivered, almonds, toasted
• 3 tbsp. fresh parsley, chopped

PROCEDURE:

Heat half the oil in a very large skillet and sauté half the quantity of lamb over very high heat until brown. Place the lamb to a bowl with paper towels so that the excess oil is soaked. Drain the excess fat from the pan. Repeat with the remaining oil and lamb.

Once done, lower the heat to medium. Sauté the onions along with cinnamon and pepper in the same skillet until the onions are tender.

Lightly oil a casserole or a baking dish. Layer rice, raisins, lamb and onions and sprinkle salt on the top. Mix together consommé and water and pour it over the top. Cover the dish and bake at 400 degrees F. Remove the cover and sprinkle lemon juice and almonds over it. Bake it for another ten minutes without covering.  If you are preparing for a lot of guests you can prepare the dish in advance uptil the point of adding the consommé.

This dish is relatively easy to make and delicious. It is made on the occasion of Shabbat and on other such festive occasions.