Recipe: Lamb Pilaf with Cinnamon (with raisins soaked in wine)

LAMB PILAF WITH CINNAMON

1/2 cup raisins
1 cup red wine
4 medium (or 2 large onions), sliced
2 tablespoons olive oil
4 garlic cloves, chopped
2 cups chopped fresh tomatoes (or one 14 1/2 ounce can tomatoes, undrained)
Salt and pepper to taste
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
1 bay leaf
1/2 cup pine nuts
1 1/2 cups uncooked rice (long-grain or basmati)
1 1/2 to 2 pounds lamb shoulder, cut into 1 1/2-inch chunks
2 to 2 1/2 cups hot water

Soak raisins in wine.

Place onions in a deep, 12-inch skillet or casserole over medium heat. Cover and leave undisturbed for 5 minutes. Stir onions, re-cover and continue to stew about 5 to 8 minutes more or until onions are nicely browned and almost sticking to the pan.

Add olive oil and increase heat to medium-high. Cook until onions are a deep golden-brown.

Add garlic and stir. Add tomatoes, raisins and wine, salt and pepper to taste, cinnamon, bay leaf, pine nuts and rice. Bring to a simmer and add lamb and 2 cups hot water. Cover and cook over very low heat for about 30 minutes, until lamb is tender and rice is done. Check mixture after about 15 minutes to make sure it hasn't dried out. If it is too dry, add up to 1/2 cup of hot water. At end of cooking time, mixture should be moist, but not watery.

Makes 6 servings
Adapted from source: The Best Recipes in the World by Mark Bittman