Lamb Pilaf

Name: Lamb Pilaf
Ingredients: 1 1/2 to 2 pounds lean lamb for stewing, cut into 1 1/2-inch cubes; 1 medium onion, chopped; 3 tablespoons vegetable oil; 3 cups beef broth; 1 (12-ounce) package pitted prunes, cooked, drained, and quartered; 2 large green peppers, chopped; 1 cup uncooked regular rice; 4 (1/8-inch-thick) lemon slices; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon ground oregano

11 ingredients

3 steps

Ingredients

1 1/2 to 2 pounds lean lamb for stewing, cut into 1 1/2-inch cubes
1 medium onion, chopped
3 tablespoons vegetable oil
3 cups beef broth
1 (12-ounce) package pitted prunes, cooked, drained, and quartered
2 large green peppers, chopped
1 cup uncooked regular rice
4 (1/8-inch-thick) lemon slices
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground oregano

Directions

1

Saute lamb and onion in oil in a small Dutch oven over medium heat for 10 minutes, stirring frequently. Add beef broth; cover and simmer mixture for 20 minutes.
2

Remove from heat, and pour mixture into a greased 2 1/2- quart casserole. Add remaining ingredients; stir well.
3

Cover and bake at 350° for 1 hour and 15 minutes. Uncover and bake an additional 10 minutes or until liquid is absorbed.