The population of Chicago is one of the most diverse in America, and has been ever since the 1840s — and of course this makes for magnificent variety in the food. Wander into Greektown for clever cooking that might look a little like this next dish. A winner from gorgeous
Preheat your oven to 170°C/325°F/gas mark 3.
Next into the pot are the halved tomatoes. Pop them on the top, and season with salt. Add the rice, pour in the hot stock or water, and cover, tightly, with a lid or kitchen foil.
Place in the oven and cook for 2½ hours, checking occasionally, basting and adding more stock if need be. At the end of the cooking time, the lamb should be meltingly soft and the potatoes should be perfectly cooked. If not, return the dish to the oven for a further 10—20 minutes with the lid in place.
When the lamb and potatoes are cooked, turn the oven up to 200°C/400°F/gas mark 6. Remove the lid or foil, sprinkle everything liberally with olive oil, and cook uncovered for a further 30—40 minutes, until the tomatoes are caramelized and the potatoes are golden.
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