LAMB SHANKS & APRICOTS
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
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
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
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
Categories Lamb Rice Tomato Dried Fruit Apricot Pine Nut Fall Simmer Bon Appétit
Yield Makes 4 (main-dish) servings
Number Of Ingredients 14
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
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
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
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
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 whats left of the rice (5 layers in all).
- Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
- Serve with yoghurt.
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