Turkish pilaf

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IngredientsTurkish Rice Pilaf

  • 2 pounds boneless lamb, cut into 1 inch cubes
  • 1/4 cup butter or margarine, melted
  • 3 medium onions, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 3/4 cup pitted prunes, chopped
  • 1/2 cup raisins
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 cup slivered almonds, toasted

Directions

  1. Preheat oven to 350⁰
  2. Sauté Lamb in butter in a skillet over medium heat until lightly browned. Add onions, cinnamon, and pepper. Reduce heat, and simmer 2 1/2 hours. Stir in 1 teaspoon salt; remove from heat.
  3. Prepare rice according to package directions.
  4. Combined prunes and raisins; Add boiling water to cover. Let stand five minutes; drain.
  5. Remove meat from skillet, reserving pan drippings.
  6. Place meat and fruit in a buttered 3 quart casserole; toss gently.
  7. Spoon rice over meat.
  8. Add 2 tablespoons water to pan drippings; pour over rice.
  9. Cover and bake at 350° for 45 minutes; adding more water, if necessary. Add lemon juice and remaining ingredients; toss gently.
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