Lamb and Apricot Pilaf This dish has the flavors of the Middle East, where spiced lamb and apricots are a popular combination. 3 tablespoons butter 1 large medium onion, peeled and thinly sliced 1 pound lean lamb cut into 1-inch cubes Salt and black pepper to taste 3/4 teaspoon cinnamon 1/2 cup apricot jam 2 teaspoons vinegar 1 ½ cups long-grain rice 1 bay leaf 1/2 teaspoon saffron or 1/4 teaspoon turmeric (optional) Melt 2 tablespoons of butter in a casserole over moderate heat and gently cook the onions in it for 6-7 minutes, or until they are softened but not brown. Remove them from the pan with a slotted spoon. Season the lamb cubes with salt and pepper and add to the pan. Brown them, then sprinkle with the cinnamon and stir in the apricot jam. Add 1/2 cup of water and 1 teaspoon of vinegar, and bring to a simmer. Cover the pan and cook gently over very low heat for an hour, or until tender. (Or, if more convenient, after it comes to simmering, transfer to a 350-degree oven and continue cooking there.) Check from time to time, and if it is drying out add a little extra water. While the lamb is cooking, prepare the rice. Melt the remaining butter in a saucepan over low heat and stir the rice into it. Add 1 teaspoon of salt and the bay leaf. If you are using turmeric, stir it in. If using saffron, put it in a small dish with 1/4 cup of water and reserve until needed. Now add 3 cups of water to the rice and bring to the boil. Simmer briskly until much of the water has boiled away and the surface of the rice is pitted with holes — about 10 minutes. Stir in the saffron and its water. Cover the pan and lower the heat as much as possible. Leave for 5 minutes. At this point, the rice should be slightly undercooked. Spread half of it in a greased shallow baking dish. Arrange the lamb with a little of the sauce on top. Spread the remaining rice on top of the lamb and cover with a lid or tight foil. Leave it in the oven at 300 degrees for 10 to 15 minutes. Add the remaining vinegar to the remaining sauce and serve it with the pilaf. Serves 4. From The Boston Globe middle eastern recipe index christina m k al-sudairy buy the book!