Mediterranean Lamb and Rice Casserole Recipe

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This versatile dish is good with either fresh or left-over cooked lamb, and can be cooked on the stove-top or in the oven.
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  • 1 pound lamb, cubed (3/4 - 1 inch cubes)
  • 2 tablespoons olive oil
  • 2 onions, sliced or chopped
  • 4 cloves garlic, or to taste
  • 1 cup long grain rice, preferably brown
  • 1 teaspoon salt, (in addition to salt and pepper for uncooked lamb cubes)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon or allspice
  • 1 cup dry wine
  • 1 1/2 cups water
  • 6 kalamata or other flavorful olives, coarsely chopped
  • 1 tablespoon chopped preserved lemon (optional, but tasty)
Container:heavy pot with lid
20 mins
1 hr
1.5 hrs
  • Trim any large areas of fat from the meat and salt and pepper lightly. In a heavy skillet or Dutch oven, heat oil and brown lamb (if using already cooked lamb, skip this step). Remove lamb and set aside. Remove all but 2 - 3 tablespoons fat from the pan. If less than 2 tablespoons remains, add more olive oil.
  • Add onions, garlic, rice, salt, turmeric, cumin, ginger, paprika and cinnamon to pan in which meat was browned and cook, stirring, for 4 - 5 minutes.
  • Add wine, water, and lamb. Stir to mix well.
  • Cover tightly and adjust heat to maintain a simmer (if using oven instead of stovetop, bake at 375) for about 45 minutes.
  • Add olives and lemon, if using, and check to make sure there is still some moisture. Cook another 15 minutes, or until lamb and rice are both tender.
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