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3 Tomatoes, peeled
4 tb Olive oil
2 Med. Onions; chopped
2 lb Lamb, cubed
Salt and black pepper
1/4 ts Cinnamon
2 tb Pine nuts (pignoli)
3 tb Raisins
1 Green pepper; sliced
1 1/2 c Long grain rice
1/4 c Fresh parsley; chopped
3 c Beef broth
*Note: Tomatoes should be seeded and chopped.
Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min.
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