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Middle Eastern   -   Rice With Lamb Casserole (Iraq)   adapted from Recipes for an Arabian Night by David Scott

  • 1 Pound Lamb -- diced
  • 2 Medium Onion -- finely chopped
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Cinnamon
  • 4 Tablespoons Pine Nuts
  • 2 Tablespoons Tomato Paste
  • Salt And Pepper -- to taste
  • 2 Cups Rice
  • 2 1/2 Cups Boiling Water
Directions Preheat oven to 350 degrees. Saute lamb and onion in oil for 10 minutes. Add cinnamon and pine nuts and saute until nuts are lightly browned. Add tomato paste, season with salt and pepper. Transfer to baking dish. Distribute evenly and spread rice over it. Pour in boiling water. Cover and baker for 1 hour.
Serves 6
Time to Make 0:00

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