Gourmet Lamb Pilaf
|Lean lamb shoulder||1 1⁄2 Pound, cubed|
|Crushed coriander seeds||1⁄2 Teaspoon|
|Crushed cumin seeds||1⁄2 Teaspoon|
|Onion||1 Large, chopped|
|Wheat pilaf||3⁄4 Cup (12 tbs) (From A 12-Ounce Package)|
|Diced celery||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
1. Brown lamb cubes, a third at a time, in a medium-size skillet; spoon into a 6-cup baking dish; stir in coriander and cumin seeds and pepper.
2. Saute onion until golden in drippings in skillet; stir in wheat pilaf, celery, salt and water; heat to boiling. Pour over meat mixture; toss lightly to mix; cover.
3. Bake in moderate oven (350°) 1 hour, or until lamb is tender and liquid is absorbed, just before serving, stir in parsley.