Lamb + Rice Casserole
Source of Recipe
from a Greek cookbook
List of Ingredients
2 lamb shanks, trimmed of fat
2 tbsp. butter
1 small chopped onion
2 1/2 c. water
3oz. tomato paste
1 tsp. allspice
1 dash cinnamon
2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. raw long grain rice
1 c. plain yogurt, optional Recipe
Brown lamb well in a heavy pot.
Add onions and saute until soft.
Add water, tomato paste, allspice, cinnamon, 1 tsp. of the salt and pepper. Bring to a boil. Cover and simmer 1 1/2 hours.
When lamb is tender, melt butter to bubbling in a saucepan.
Saute rice, stirring constantly, until lightly browned and butter begins to foam between kernels. Add remaining salt and set aside.
Remove lamb shanks from pan.
Measure broth and add water to measure 2 1/2 cups.
Return shanks to pan. Bring to a boil. Stir in sauteed ice and butter.
Simmer, covered, 30 minutes.
Allow to stand, covered, 10 minutes before serving.
Spoon yogurt over top of rice, if desired.
Makes 4 servings.
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