ingredients
serves 6
1 cup long-grain rice
1/2 cup butter
1 onion, chopped
3/4 pound boned shoulder of lamb, cubed
1/2 teaspoon cinnamon
3 tablespoons seedless raisins
1/4 pound dried apricots
salt
freshly ground black pepper
method
1. Risotto is a great standby for an emergency. Combined, as here, with chicken livers and mushrooms, it makes an authentic Italian dish, which can be produced in about half an hour. Extra items, like ham and peppers, can be added.
2. Parboil the rice for 8 minutes in salted water. Drain, rinse with cold water and set aside.
3. Melt half the butter in a frying-pan. Add the onion and fry until soft, about 8 minutes. Add the meat and stir to coat with butter. Sprinkle the cinnamon over, add raisins and apricots. Cover with water. Bring to the boil, cover and simmer for 1 1/2 hours until the meat is tender.
4. Grease a flameproof casserole or dutch oven with the remaining butter. Put a quarter of the rice in the bottom of the pan. Spoon a third of the lamb mixture over this. Add more rice and then lamb and repeat the layers so that you finish with a layer of rice on the top.
5. Fold a clean towel into four. Put this over the pan and put the lid on top. Place over a low heat and steam for 20 minutes until the rice is tender.
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more information
Cooking time: 2 hours 15 minutes
