VOLUME 1 - Kilimanjaro Foods

Lamb, Raisin, & Bean Polov
Servings
c white beans,Dried
t salt
c basmati rice
1/4 c olive oil
1 3/4 lb lamb boneless 1,Cubed
1 c onion coarsely,Chopped
1/2 t saffron threads,Crushed
2 T water,Warm
1 c lamb stock (or beef stock)
1/4 c cinnamon,Ground
1/4 t turmeric,Ground
1/4 t nutmeg fine,Grated
15 T butter,Melted
1/2 c raisins
12 dates pitted 1/4,Diced
1/4 c water
EGG CRUST ======================
eggs large
c basmati saffron rice
EGG CRUST DIRECTIONS: Beat the eggs in a large bowl & mix with
the
rice. Set aside until needed. POLOV DIRECTIONS: Soak the beans
overnight. rinse them well and place in a large heavy pot. Add 3
cups of water and bring to a boil. Reduce heat, cover, & simmer for 1
hour being sure to skim often. Rinse the 3 cups of rice then place in
a large bowl. Barely cover with lukewarm water, add 1 teaspoon salt,
then let rice soak for 1 hour. Drain beans and set aside. Heat oil in
a large skillet, add the meat, onions, & garlic, brown meat and
onions/garlic for approx. 10 minutes. Mix the saffron with 2
tablespoons of water add to the meat, season wioth salt & pepper
to taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a
boil, reduce heat to low, cover, and simmer for 1 1/2 hrs. Heat 3