Categories: Lamb, Rice/grains, Ethnic, Pilaf 
      Yield: 6 servings 
  
    1/2 c  Butter                          2 1/2 tb Seedless raisins, preferably 
      1    Onion, finely chopped                    -golden 
      1 lb Lean lamb, cubed                    4 oz Fresh or dried apricots, 
           Salt, pepper                             -halved 
    1/2 ts Ground turmeric                     2 c  Long-grain rice, washed in 3 
    1/2 ts Ground cinnamon                          -changes of water 
  
  Heat butter in heavy pan and fry onion until golden. Add meat and brown on 
  all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in 
  raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer 
  over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir 
  occasionally to prevent scorching, adding water if necessary. Texture 
  should be thick but pourable. 
   
  Boil 4 cups water, add 1/2 teaspoon salt and rice. Bring to boil again and 
  boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 
  minutes or until almost tender. Fluff with fork. 
   
  Arrange rice and stew in alternate layers in heavy saucepan, beginning and 
  ending with layers of rice. Set over very low heat, stretch clean cloth 
  over pot and place cover over cloth. Steam 20 minutes, or until rice is 
  tender. Makes 6 servings.