Pilaf With Meat

Directions

1. 1
   Place 1 tablespoon butter or oil in a large, deep skillet over medium heat.
2. 2
   Crumble meat and add it to pan, along with a large pinch of salt; cook, stirring occasionally to break up lumps, until meat loses its color.
3. 3
   Remove with a slotted spoon.
4. 4
   Add remaining butter or oil to skillet, followed by onion and a little more salt; cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes.
5. 5
   Add bay leaves and rice, and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes.
6. 6
   Return meat to pan, stir mixture and sprinkle with salt, pepper and cinnamon.
7. 7
   Add stock and stir.
8. 8
   Raise heat, and bring mixture to a boil; cook for a minute or two, then reduce heat to low, and cover.
9. 9
   Cook about 15 minutes, or until most of the liquid is absorbed.
10. 10
    Turn heat to absolute minimum, and cook another 15 to 30 minutes; if you have an electric stove, turn heat off and let pan sit on burner for same amount of time.
11. 11
    Stir in parsley and lemon juice, and serve.