Lamb And Apricot Pilaf Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHANKS & APRICOTS



Lamb Shanks & Apricots image

Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven.

Provided by Jewelies

Categories     One Dish Meal

Time 16m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 kg lamb shank
1/4 cup plain flour (seasoned)
2 onions, sliced
1 large green capsicum, cored & sliced
1 fennel bulb, sliced
1 tablespoon fresh ginger, grated
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
500 ml chicken stock
1 pinch saffron thread
2 teaspoons sambal oelek
1 1/2 teaspoons honey
freshly ground salt & pepper, to taste
1 cup dried apricot, chopped
parsley, to serve

Steps:

  • Preheat oven to 150°C.
  • In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
  • Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
  • Add ginger, garlic, coriander and cumin, and mix well.
  • Add stock, saffron, sambal, honey, seasonings and apricots.
  • Return lamb to pot, stir, cover.
  • Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
  • Serve with rice or mashed potato, sprinkled with fresh parsley.

Nutrition Facts : Calories 869.6, Fat 43.5, SaturatedFat 14.6, Cholesterol 228.8, Sodium 382.5, Carbohydrate 46.2, Fiber 6.2, Sugar 24.9, Protein 73

GROUND LAMB, APRICOT, AND MULTI-GRAIN PILAF



Ground Lamb, Apricot, and Multi-Grain Pilaf image

This is a tasty, easy prep, lower fat, no salt-added adaptation of #60978 by evelyn/athens - based on what I had at hand, but enough different to offer on its own. Eveyn/athens introduced us to a new genre; thank you. We buy our multi-grain rice from an Asian food store. Serves 4 with a typical green salad; serves 6 with a more bean-laden salad.

Provided by SBCA Mom

Categories     Stew

Time 2h30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

2/3 cup multi-grain rice
1 1/3 cups water
1 tablespoon olive oil
1 large sweet onion, chopped
1 lb ground lamb
3 bay leaves
2 cups beef broth
1/2 cup dried apricot, chopped
1/2 large tomatoes, chopped
1/4 cup slivered almonds
1/4 cup raisins
1 tablespoon Mrs. Dash tomato basil garlic seasoning
1/2 teaspoon cinnamon

Steps:

  • 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top.
  • 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet.
  • 3. Add the chopped onion to the skillet, and sauté until transparent.
  • 4. Brown the ground lamb with and in the same pan as the onion.
  • 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy.
  • 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish.
  • 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished.
  • 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer.
  • 9. When the pilaf reaches the desired serving consistency, serve.

Nutrition Facts : Calories 599.4, Fat 34.1, SaturatedFat 12.4, Cholesterol 83.2, Sodium 360.4, Carbohydrate 49.4, Fiber 3.7, Sugar 16.6, Protein 24.7

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS



Lamb and Rice Pilaf with Dried Apricots and Pine Nuts image

Categories     Lamb     Rice     Tomato     Dried Fruit     Apricot     Pine Nut     Fall     Simmer     Bon Appétit

Yield Makes 4 (main-dish) servings

Number Of Ingredients 14

1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed
3 teaspoons olive oil
1 large carrot, peeled, quartered lengthwise
1 small onion, halved
8 cups water
1 tomato, quartered
1 bay leaf
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup chopped dried apricots
1 garlic clove, minced
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
1 tablespoon pine nuts, toasted

Steps:

  • Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
  • Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF



Zardalu Polo - Persian Lamb and Apricot Pilaf image

Make and share this Zardalu Polo - Persian Lamb and Apricot Pilaf recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 onion, finely chopped
1 lb lean lamb fillets, cubed
salt, pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 1/2 tablespoons seedless raisins, preferably golden
4 ounces fresh apricots or 4 ounces dried apricots, halved
2 cups long-grain rice, washed in 3 changes of water

Steps:

  • 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.

LAMB AND APRICOT PILAF



Lamb and Apricot Pilaf image

Make and share this Lamb and Apricot Pilaf recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 large onions, chopped (2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into ½ inch cubes
3/4 cup dried apricot, chopped
1 1/2 cups beef broth
1 green bell pepper, chopped coarse
1 clove garlic, minced
1 large tomatoes, peeled,seeded and chopped
1/4 cup blanched slivered almond, toasted
2 cups unconverted long-grain rice
1/4 cup raisins
Greek yogurt (or sour cream)

Steps:

  • In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
  • Brown the lamb in batches, transferring it to the bowl.
  • Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
  • In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
  • Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
  • Add salt and pepper to taste and 4 cups of water.
  • Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
  • In a large casserole, spread 1/3 of the rice mixture in an even layer.
  • Spoon ½ the lamb mixture over rice.
  • Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
  • Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
  • Serve with yoghurt.

More about "lamb and apricot pilaf food"

LA TABLE PROVENCALE - UPDATED FEBRUARY 2025 - YELP
Savor our modern regional cuisine with a French flair at our nationally acclaimed Virginia restaurant, La Table Provençale, open to the public, featuring herbs, vegetables, and fruits …
From yelp.com
Location 13630 Lord Fairfax Hwy White Post, VA 22620


GAINESVILLE HALAL MARKET - UPDATED FEBRUARY 2025 - YELP
They offer everything from Whole Chicken to just the breast/leg and thigh combo, Fresh Beef (ground as well), and the lamb (whole, shoulder or leg cut) is the BEST I have ever had. Plain …
From yelp.com
Location 14694 Lee Hwy Gainesville, VA 20155


SLOW ROAST INDIAN LAMB WITH PILAF RICE - JAMES MARTIN CHEF
For the pilaf, put the onion into a fry pan with a drizzle of veg oil cook until golden. Add the rice, water and spices, cover in a piece of parchment paper and cook for 15 minutes. For the sauce, …
From jamesmartinchef.co.uk


AUTHENTIC RICE PILAF WITH JUICY LAMB AND RICH SPICES - YOUTUBE
Don’t forget to subscribe to our family's village cooking channel!Instagram: https://www.instagram.com/sweet_village_youtubeFacebook: https://www.facebook.co...
From youtube.com


SW RECIPE: TURKISH LAMB AND APRICOT PILAF - BEST SLIMMING WORLD
Season the lamb and fry until nicely browned all over. Transfer to a plate with a slotted spoon. Add the onion, cinnamon sticks and 2 tbsp water to the pan, cover and reduce the heat to low. …
From bestslimmingworld.com


LAMB CHOPS WITH APRICOT PILAF | NEAR EAST
In medium saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally. 2. Add water and …
From neareast.com


LAMB AND APRICOT PILAF - GIADZY
If you're looking for the ultimate cold weather comfort food, this lamb and apricot pilaf is it. Lamb is one of my favorite meats and, it turns out, also one of the most warming foods, especially …
From giadzy.com


LAMB AND APRICOT PILAF RECIPE - EAT SMARTER USA
Heat 1 tablespoon of oil in a large skillet and working in batches, saute the lamb until brown all over. Sprinkle with cinnamon and cumin and season with salt and pepper. Pour in the broth, …
From eatsmarter.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Lamb and Apricot Pilaf. Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional …
From food.com


LAMB AND APRICOT PILAF RECIPES
Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander …
From tfrecipes.com


THE HIRSHON MEDIEVAL MISHMISHIYA LAMB AND APRICOT TAGINE – …
1 day ago Heat olive oil, butter, or ghee in a dutch oven. Add the diced onions to the pot, stir, and cook on low heat until golden brown. Stir in the ground spices and salt.
From thefooddictator.com


GEISI POLOW: IRANIAN RICE PILAF WITH LAMB AND APRICOTS
Add the meat and sauté gently, turning the lamb to brown it on all sides. Add the salt and pepper, cinnamon, allspice, apricots and raisins. Cover with water and simmer over low heat for 1 – 1½ …
From cooksgazette.com


LAMB AND APRICOT PILAF - TASTE.COM.AU
Dried fruit and lamb are a match made in heaven. Try them together in this spicy pilaf.
From taste.com.au


LAMB AND APRICOT PILAFF - BACKWOODS HOME MAGAZINE
Add the cubes of lamb and cook over high heat until browned on all sides. Remove with a slotted spoon and drain on absorbent kitchen paper. Lower the heat, add the onion to the pan and …
From backwoodshome.com


LAMB MEATBALL PILAF WITH ROASTED VEGETABLES, WALNUTS & HARISSA
Toast the walnuts in a wide ovenproof frying pan over high heat for 5 minutes, then tip into a bowl. Sear the meatballs in the same pan for 5-7 minutes, or until largely golden but not yet cooked …
From waitrose.com


SWALLOW HILL FARM: VIRGINIA BEEF, PORK, LAMB & EGGS
We produce the highest quality beef and lamb, which is USDA inspected, dry-aged (beef only), vacuum packed and well labeled. In addition to eating healthy food from a known source, you …
From swallowhill.farm


WHERE TO ORDER CHRISTMAS DINNER IN AND AROUND NOVA
Dec 16, 2020 The Christmas Eve Feast for Two ($290 plus tax and gratuity) features five sumptuous courses including costillas de cordero asado (roasted rack of lamb) with garlic …
From northernvirginiamag.com


APRICOT AND LAMB PILAF - NEW ZEALAND WOMAN'S WEEKLY FOOD
Nov 29, 2014 This Middle-Eastern-spiced rice dish is absolutely delicious with soft, caramelised apricots and tender corked lamb stirred through.
From nzwomansweeklyfood.co.nz


VERY EASY LAMB PILAF - TESCO REAL FOOD
This fragrant lamb recipe creates an exotic and filling pilaf dish with tender meat in 40 minutes. The dried apricots add a sweetness of flavour with the combination of spices in the curry …
From realfood.tesco.com


Related Search