Recipe: Lamb And Rice Tagine

Here is something GREAT and Travels well, but you have to hear the story first. I just went to another site and picked it up just for you
enjoy

Here is a brand new recipe, I wrote this recipe Easter Morning. I had some unexpected Guest, But very Welcome Guest
show up on Easter Morning. We had the leg of Lamb but it was not enough to feed 3 more people. I dreamed this dish up in a
hurry. My family said it was better than the leg of Lamb that they loved up until today. So here you are the first to get my
brand new recipe. I called it Lamb and Rice Tagine, because it is made in the style of a tagine....but we all know the tagine is
the pot it is cooked in.
enjoy it...

Lamb and Rice Tagine

Serving Size : 8 Preparation Time : 3:30 hours
Amount Measure Ingredient Preparation Method

5 pound lamb cut into chucks
2 cup long grain rice
1 cup jasmine rice
1/4 teaspoon salt
1 cup vermicelli broken into pieces
15 ounce chicken stock
1 1/2 quart water
1 large onion medium chopped
1/4 cup olive oil
2 teaspoon cinnamon
1 1/2 cup pine nuts toasted

Preparations:
Wash the lamb well in 1/4 cup vinegar. Rinse and pat dry. In a hot 4 quart covered sauce pan brown lamb pieces in 1/4 cup.
olive oil. When lamb is brown place it on a platter.
Drain all the oil out of the pan. Return the lamb to the pot, add the chicken stock. Bring to the boil and cover let simmer for 2
hours or until lamb is tender. In a large covered skillet [foil with due to cover] brown the rice, jasmine rice and vermicelli.
Add the lamb pieces, cooking juice and 1 1/2 quarts of water. Sprinkle the cinnamon and salt over the mixture and mix well.
Bring to the boil, cover tightly and simmer for 35 minutes or until rice is tender. Brown onions and pine nuts separately and
set aside. When the rice is tender and cooked spoon on to a large platter.
Garnish with the onions and pine nuts.

Granma Beverly cookbevsez@forumboard.com

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