Lamb And Apricot Pilaf Food

LAMB AND APRICOT PILAF

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.

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT

Steps:

• Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
• Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
• Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

TURKISH LAMB PILAU

Steps:

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS

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.

GROUND LAMB, APRICOT, AND MULTI-GRAIN PILAF

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.

ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF

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 & APRICOT STEW

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. 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 leaves, and lemon wedges.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.