Lamb Pilau

You can also substitute beef for the lamb if you'd like.

Ingredients

• 1 1/2 tsp butter (you can also use oil if you'd like, in that case, 3 tsp)
• 1 medium onion, chopped
• 1 1/2 lb. lamb, cut into cube-like chunks
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp cumin
• 1 1/2 tsp salt
• 3 garlic cloves, chopped
• 2 1/2 tsp tomato paste
• 2 cups rice, rinsed and drained
• 1 medium sized carrot, chopped
• 3/4 cup pistachio nuts, crushed (I've also used roasted pine nuts)
• ground black pepper to taste
• cilantro for garnish (if desired)

Cooking

1. Heat butter in a large heavy based pan, add in the onions, garlic and cook until onions are soft (don't burn garlic). add in the lamb and brown on all sides. add the cinnamon and seasonings. mix and stir for a few until seasoning is well mixed into the lamb. cover and cook on medium-low heat for 10 minutes.
2. add in the tomato paste and enough water to just barely cover the meat. bring to a boil while mixing around to dissolve and combine the tomato paste. cover again and simmer on low heat for 1 hour. crush the pistachios or roast the pine nuts and chop the carrot while you wait, why not.
3. add in 4 cups water and add in the rice, pistachios or pine nuts and the chopped carrot. bring to a boil and then turn the heat down to low and cover and cook for 20 minutes, or until the rice is a cooked and all the liquid has been absorbed. I like to serve this with baba ganoush, pita bread and fattoush. also goes well with tzatziki, pita bead and tabbouleh.

bon appetit