Lamb and Olive Stew
Lamb is much loved in the Mideast. When combined with olives in this savory stew, it makes a delightful combination that just may become a favorite at your house.
-
- ¼ cup olive oil
- 2 onions, finely chopped
- 1 pound lamb, cubed
- 1 green bell pepper, finely chopped
- 2 cloves garlic, crushed
- 1/8 teaspoon cayenne pepper
- Salt to taste
- 2 cups water
- 1 cup white rice
- 14 pitted black olives, halved
- 3 tablespoons finely chopped fresh parsley
- Place the oil in a large skillet over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 7 minutes, or until translucent but not brown.
- Add the lamb, green pepper, and garlic to the pot. Sprinkle with the cayenne and salt to taste. Cook, stirring often, for 5 to 7 minutes, or until the meat is browned on all sides.
- While the lamb is cooking, place the water in a large saucepan and bring to a boil over high heat. Transfer the stew to the boiling water, using some of the water to deglaze the skillet if necessary. Reduce the heat, cover the pot, and simmer, stiffing occasionally, for 1 hour, or until the meat is tender.
- Stir the rice an dolives into the stew. Cover and cook over low heat for another 20 minutes, or until most of the liquid has been absorbed and the rice is tender.
- Stir in the fresh parsley and serve immediately.
Yield: 4-6 servings.
From "The Sophisticated Olive" by Marie Nadine Antol
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