Rice Casserole with Lamb and Dried Fruit

First, wash the rice thoroughly a few times, soak in water for a few hours and then drain. Also soak the dried plums and apricots in cold water until you can cut them into small cubes. Cut the trimmed lamb into bite-sized cubes. Finely chop the onion. Heat about 2 tablespoons of oil in a saucepan and sauté the diced onion until golden. Add the lamb and fry over high heat until golden brown. Season with salt, pepper and a pinch of cinnamon and add the sliced dried fruit. Add enough soup or water to just cover the meat and cook until tender, about 1 hour. The meat should then be very soft and almost all of the liquid absorbed. Meanwhile, add more liquid if needed. Meanwhile, in another pot, bring plenty of salted water to a boil, add the well-drained rice, and simmer for about 10 minutes until the rice grains are soft but still firm. Strain and drain in a colander. Butter a suitable pot. Now sift in a layer of rice, cover with meat, and sift in rice again. Repeat until all is used up, finishing with rice. Spread some more butter flakes on top. Wrap the pot lid in a kitchen towel, place on top of the pot and simmer on low heat for about 30 more minutes until the rice is cooked. Garnish with freshly chopped herbs.

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