- 1 1/2 lbs lamb, cubed into 3/4 inch pieces
- 1 1/2 cups long grain, brown rice
- 1/2 cup olive oil
- 2 onions, quartered
- 2 cloves garlic
- 5 tablespoons pine nuts
- 1/4 tablespoon preserved lemon, chopped
- 1 1/4 teaspoon cinnamon
- 2 cups boiling water
- ground black pepper
In a large skillet, saute lamb, onion, and garlic in olive oil over low heat until browned. Add pine nuts and cinnamon. Stir gently until nuts have lightly browned.
Pour mixture into a casserole dish, covering the bottom completely. Sprinkle with salt and pepper. Add rice, covering evenly, and pour boiling water overtop rice.
Place into oven and allow to cook for approximately 45 minutes. Add preserved lemon and cook an additional 15 minutes, or until rice is tender, occasionally checking to make sure moisture is stll present.