Moroccan Lamb and Rice


Fragrant Moroccan seasonings flavor tender cubes of lamb. The lamb is skewered and served with rice and a cooling dollop of yogurt.


4 tbsp. olive oil
3 cups red onion, diced
1 cup pine nuts
1 tbsp. butter
3 cups uncooked long grain rice
1 1/3 cups chicken broth
2 tbsp. lemon peel, grated
2 tsp. each salt, black pepper
1 tsp. each cinnamon, cumin
1/2 tsp. each allspice, cloves, coriander, ginger
1/2 cup pistachios, toasted
1/2 cup raisins
2 lb. grilled lamb, 2-in. cubes
36 cherry tomatoes, grilled
Plain yogurt, minced mint


1. Sauté onion and nuts in oil until onion softens and nuts brown. Add butter and rice; sauté 5 min. Add 2 cups boiling water and broth; simmer until liquid evaporates, about 20 min. Add rest of ingredients up to raisins.

2. Skewer meat and tomatoes. Place rice on plates. Top with skewers and a dollop of yogurt. Garnish with mint.

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