Lamb Pilaf with Cinnamon

Name: Lamb Pilaf with Cinnamon
Yield: makes 4 to 6 servings
Ingredients: 4 medium or 2 large onions, sliced; 1 1/2 to 2 pounds boneless lamb shoulder, cut into 1- to 2-inch chunks; 4 garlic cloves, roughly chopped; 2 cups undrained canned or fresh tomatoes, chopped; 1/2 cup raisins; 1 cup red wine; 2 tablespoons extra virgin olive oil; Salt and black pepper to taste; 2 cinnamon sticks or 1 teaspoon ground cinnamon; 1 bay leaf; 1/2 cup pine nuts; 1 1/2 cups long-grain or basmati rice; Chopped fresh parsley leaves for garnish

December 14, 2011

Great for a small crowd, this one-pot meal is intensely flavorful and sweet and will fill your kitchen—indeed, your home—with the wonderful aromas of cinnamon and simmering meat. If you have the time and the energy, this is even better if you brown the lamb chunks first: Put about 2 tablespoons of olive oil in a separate skillet, turn the heat to medium-high, and brown the chunks on all sides, turning as needed; this will take about 15 minutes. (The lamb chunks can also be browned in the oven; just put them in a skillet or roasting pan and place in a 450°F oven. Roast, stirring occasionally, until they are browned all over, 20 to 30 minutes.) Other cuts of meat you can use here: boneless beef chuck, boneless pork shoulder or leg (fresh ham).

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