Greek Lamb Pilaf With Cinnamon

• 2 large onions, sliced (or 4 medium)
• 1 1/2 lbs boneless lamb shoulder, cut into 1 - 2 inch chunks (you can use up to 2 pounds)
• 4 garlic cloves, roughly chopped
• 2 cups tomatoes, chopped (undrained canned or fresh)
• 1/2 cup raisins
• 1 cup red wine
• 2 tablespoons extra virgin olive oil
• salt, to taste
• pepper, to taste
• 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
• 1 bay leaf
• 1/2 cup pine nuts
• 1 1/2 cups long-grain rice (basmati rice works well)
• fresh parsley leaves, chopped (for garnish)

1. Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
2. Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
3. Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
4. Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
5. Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
6. Check the seasoning, garnish with parsley, and serve.

onions, lamb shoulder, garlic, tomatoes, raisins, red wine, extra virgin olive oil, salt, pepper, cinnamon, bay leaf, pine nuts, longgrain rice, parsley

Taken from www.food.com/recipe/greek-lamb-pilaf-with-cinnamon-170645 (may not work)