Lamb Stew with Rice

Can be slow-cooked for Shabbat

(Adapted from an Israeli TV show on Mediterranean cooking entitled ``Garlic, Pepper, and Olive Oil.'')

Ingredients Directions
  • 2½ kilos (about 5½ lb) lamb, large cubes
  • 1/3 cup pine nuts
  • 1/3 cup dried dates, pitted
  • 1/3 cup raisins
  • oil
  • ground cinnamon
  • salt and pepper, to taste
  • 1 kilo (2 lb) rice
  • 125 grams (4.5 oz.) margarine*
* Needed for slow cooking only.

Heat oil in a large, deep pot, and brown the meat, adding a portion at a time.

Add the pine nuts and mix thoroughly.

Add the dates and raisins, then sprinkle with cinnamon (for only a hint of taste).

Add the rice, and mix thoroughly, until all of the rice is coated with oil.

Add water to cover, plus about three to four additional inches. Bring to a boil; cover. Simmer for up to 1½ hours.

For overnight cooking for Shabbat, add the margarine. Set the pot on an electric plate or on a blech/platta [metal plate which is set over the burner for use on Shabbat].

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 12-Jul-2000 11:52:18 EDT