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1½ kilos leg of lamb, boned
4 onions, finely chopped
3 ripe tomatoes, diced
3 cloves garlic
1 coffee-cupful parsley, finely chopped
1 coffee-cupful dill, finely chopped
3-4 cloves
1 teaspoonful cinnamon
1½ teacupfuls olive oil
1 teacupful long-grain rice
1 packet ready-made pastry leaves, country-style
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Using a sharp knife, cut the meat into small pieces about the size of a chickpea.
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Heat the oil in a large pan and fry the onion. Put in the meat and brown well. |
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Add the tomatoes, garlic, parsley, dill and all the spices. If necessary add a little water. Cook for 20 minutes. Ad the rice at the last moment.
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Line a baking tin with two leaves of pastry, brush each liberally with oil. Pour in the runny filling and cover with another two leaves of pastry. Brush with oil and bake in the oven at 180 0C for about 1 hour. Make sure the filling has plenty of gravy for the rice to absorb and cook.
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