LAMB LOVER'S PILAF
If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish.
Provided by KCFOXY
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
- Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
- Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 26.6 g, Cholesterol 53.6 mg, Fat 12.4 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 89 mg, Sugar 5.7 g
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
- Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
- Preheat the oven to 375 degrees F.
- Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
- Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
- Increase oven temperature to 400 degrees F.
- Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
- Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
- Preheat the oven to 350 degrees F.
- Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
- Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
- Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.
SPICED LAMB PILAF
Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
RUSSIAN LAMB PILAF (PLOV) RECIPE
Steps:
- Gather the ingredients.
- Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
- Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
- Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley. Source: " Polish & Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe " from the "Cooking Around the World" series by Lesley Chamberlain & Catherine Atkinson (Anness Publishing Ltd., 2006).
Nutrition Facts : Calories 524 kcal, Carbohydrate 39 g, Cholesterol 120 mg, Fiber 2 g, Protein 31 g, SaturatedFat 12 g, Sodium 493 mg, Sugar 15 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
LAMB PILAF
Make and share this Lamb Pilaf recipe from Food.com.
Provided by Helio
Categories One Dish Meal
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
- Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
- Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
- Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
- Stir in the allspice and cinnamon and serve hot.
- Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.
Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6
PLOV
Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates.
Provided by Mike Benayoun
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Place the basmati rice in a large bowl and cover with hot water. Set aside.
- Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
- Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
- Grind in a mortar or spice grinder. Set aside.
- Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
- Stir in onions and cook, until onion is soft and golden, about 10 minutes.
- Stir in carrots and cook, until carrots are tender, about 10 minutes.
- Add the lamb and mix.
- Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
- Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
- Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
- Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
- Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.
LAMB PILAF
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish was brought by East Indians to the West Indies." Prep time doesn't include the 1 hour the lamb cubes marinate.
Provided by mersaydees
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
- Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
- Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.
Nutrition Facts : Calories 429.8, Fat 13.9, SaturatedFat 6.3, Cholesterol 89, Sodium 692.6, Carbohydrate 46, Fiber 3.9, Sugar 6, Protein 29.9
More about "lamb pilaf food"
MIDDLE EASTERN LAMB PILAF RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (167)Category MainCuisine Middle EasternTotal Time 3 hrs 15 mins
- Preheat the oven to 150°C, fan 130°C, gas 2. Put an ovenproof casserole on the hob over a high heat with half the oil. When it's hot, thoroughly brown the lamb in 3-4 batches, roughly 4 minutes a time. Lift each batch out and set aside; wait for the pan to get smoking hot before doing the next batch.
- Once all the lamb is done, do the same with the sausages in 1 tablespoon of oil, until golden brown; set them aside too, but not with the lamb. When cool, chill them, as you don't need them for a couple of hours.
- Add the last of the oil to the pan and add the onions, garlic and carrots to the meat- infused oil. Reduce the heat to medium; gently fry for 5 minutes, stirring regularly.
- Add all the spices and stir to coat the veg for a few minutes more. Now tip the lamb plus its juices back in, along with the apricots, stock and plenty of seasoning.
LAMB PILAF - CAROLINE'S COOKING
From carolinescooking.com
Ratings 3Calories 574 per servingCategory Main Course
- As above, do soak and rinse the rice a number of times before starting the dish - this helps to stop the rice clumping in the finished dish.
- Dice the lamb small, approx 1/3in/1cm cubes, peel and slice the onion and peel and coarsely grate the carrot.
- Heat the oil in a pan over a medium heat and add the lamb fat to render the fat - basically cook it and press it gently to release liquid fat. Remove the leftover pieces of fat.
- Add the chunks of lamb if not already cooked or if pink and brown all over - will only take a minute - then remove and set aside.
SPICED LAMB PILAF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Pilaf RecipesServings 2-4Calories 476 per serving
- Heat the oil in a large frying pan, then fry the onion for 10 minutes until soft. Stir in ground coriander, cinnamon and cardamom (crush the seeds from 10-12 cardamom pods in a pestle and mortar), then fry for a further 3 minutes.
- Pour over the chicken stock, bring to the boil, then cover with a lid. Simmer gently for 20 minutes without lifting the lid, then remove the lid and fluff with a fork.
MIDDLE EASTERN LAMB AND LENTIL RICE PILAF | RECIPETIN EATS
From recipetineats.com
5/5 (17)Total Time 20 minsCategory Midweek Meal, RiceCalories 404 per serving
MIDDLE EASTERN SHREDDED LAMB WITH CHICKPEA PILAF (RICE ...
From recipetineats.com
5/5 (46)Total Time 3 hrs 40 minsCategory MainCalories 419 per serving
- Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
- Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
LAMB PILAF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Indian RecipesCategory Leftover Chicken RecipesServings 4Calories 528 per serving
- Heat 1 tbsp vegetable oil in a frying pan and gently fry a finely sliced onion for 10 minutes, then remove. Add 400g diced lamb neck fillet and brown all over.
- Add 1 tbsp each ground cumin and ground coriander, 1 tsp each ground cinnamon and ground cardamom, and a good pinch of chilli flakes. Fry for 2 minutes, then remove.
- Add 200g basmati rice to the pan, coat in the oil, then add 350-400ml chicken stock and bring to the boil.
LAMB PILAU / PULAO - A ONE-POT PAKISTANI LAMB PILAF RECIPE ...
From fatimacooks.net
4.5/5 (57)Category Pakistani Lamb RecipesCuisine Pakistani, IndianTotal Time 1 hr 35 mins
- In a deep pot, heat the oil and add the sliced onions. Fry these, ensure you stir so they are evenly browning
- Once the onions have become translucent, soft and are beginning to show a golden colour, add the garlic, ginger and cumin seeds. Fry for a few moments
- Add the lamb. Ensure the lamb is completely dry, otherwise the lamb won't brown as well. Fry the lamb alongside everything else, stirring to ensure nothing is burning and everything it browning evenly
- Once the lamb has browned to your liking, add your muslin cloth with all the whole spices wrapped and tied into it, the cinnamon stick, salt and 5.5 cups of water. I keep the cinnamon stick out of the muslin cloth as I like the fragrance it gives the rice, which intensifies as it sits
GREEK LAMB PILAF RECIPE | MYRECIPES
From myrecipes.com
4/5 (9)Total Time 38 minsServings 4Calories 446 per serving
VERY EASY LAMB PILAF | TESCO REAL FOOD
From realfood.tesco.com
5/5 (95)Category DinnerCuisine IndianTotal Time 40 mins
LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
LAMB RICE PILAF WITH WALNUTS AND YOGHURT RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Heat oil in a deep saucepan and cook onion until golden. Add minced lamb, cinnamon, ginger, allspice and chilli and cook until lamb changes colour, about four minutes. Drain off any excess oil.
- Season lamb generously with sea salt and pepper. Add rice, sultanas, tomato paste and water to the pot and bring to the boil, stirring.
GARLICKY LAMB AND RICE PILAF RECIPE - FOOD AND WINE
From foodandwine.com
Servings 6-8Total Time 1 hr 45 mins
- In a large enameled cast-iron casserole, cook the lamb fat over moderately low heat until rendered and the cracklings are golden brown, about 10 minutes. Remove the cracklings with a slotted spoon and drain on paper towels. Season with salt. Leave the fat in the casserole.
- In a medium bowl, season the lamb with 2 teaspoons of salt and 1 teaspoon of pepper. Add one-third of the lamb to the casserole and cook over moderate heat until browned, 5 to 7 minutes. Using a slotted spoon, transfer the browned meat to a plate. Repeat with the remaining lamb.
- Add the onions to the casserole and season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant and lightly browned, 2 to 3 minutes. Add the shredded carrots to the casserole along with the cumin and za'atar and cook, stirring occasionally, until the carrots are just softened, about 2 minutes.
- In a saucepan, bring the beef broth to a simmer. Return the lamb and any accumulated juices to the casserole along with the rice. Add 2 cups of the broth to the rice and cook, stirring, until it is absorbed, about 4 minutes. Repeat with another 2 cups of broth, cooking until absorbed. Stir in the remaining broth. Cover and simmer over moderately low heat until the rice is tender, about 10 minutes. Remove the casserole from the heat and let stand uncovered for 10 minutes before serving. Garnish with the cracklings and parsley and serve.
LAMB PILAF • TAMARIND & THYME
From tamarindnthyme.com
Ratings 1Servings 12Cuisine IndianCategory Main Course
- Rinse your rice well. Add salt, cinnamon sticks and cardamom to the rice and cook as per package instructions until the rice is half cooked
- Boil potatoes until they are half cooked. Remove the skin, cut each potato into 4 pieces. Sprinkle with some salt and shallow fry them until slightly brown. Set aside
- Thinly slice the 2 extra onion and fry in about half a cup of oil on a low to medium heat until they are golden brown and crisp. Add a sprinkle of salt halfway through
SPICED LAMB PILAF - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 1 hr 5 minsEstimated Reading Time 2 minsCalories 545 per serving
- 1 Heat oil in a large pan (that has a lid) over medium-high heat and cook the lamb and onion for 5min, stirring occasionally, until lamb is browned all over and onion has started to soften.2 Using a pestle and mortar, bash the cardamom pods to break husks.
- Stir in the stock and 1⁄2tsp fine salt. Bring to the boil, then reduce heat, cover with a lid and simmer gently for 15min, until the lamb is almost tender.3 Add rice to the pan and cook, uncovered, for 15min, until most of the liquid has been absorbed and rice is al dente.
SPICED LAMB PILAF - CO-OP RECIPES
From coop.co.uk
Cuisine ['Indian']Total Time 30 minsCategory ['Dinner', 'Main Courses']Calories 716 per serving
LAMB WITH BEETROOT PILAF | FOOD TO LOVE
From foodtolove.co.nz
Servings 4Total Time 25 minsCategory Workday Lunches, Midweek Dinner
SLOW COOKER SCOTCH LAMB PILAF - SCOTCH KITCHEN
From makeitscotch.com
Ratings 1Category RecipesCuisine British
LAMB PILAF RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6
LAMB PILAF - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Middle EasternCategory Workday Lunches, Midweek DinnerServings 4Total Time 30 mins
LAMB PILAF - MISS CHINESE FOOD
From misschinesefood.com
Servings 1Estimated Reading Time 1 minCategory Dessert
LAMB PILAF - DR CABOT CLEANSE
From drcabotcleanse.com
Estimated Reading Time 3 mins
LAMB PILAF | 28 BY SAM WOOD
From 28bysamwood.com
Cuisine Middle EasternCategory Dinner, Lunch, Main CourseServings 1Total Time 35 mins
EASY LAMB PILAF | HEALTHY SLIMMING RECIPE - FATGIRLSKINNY ...
From fatgirlskinny.net
Servings 4Total Time 40 minsCategory Lunch, Main Course
LAMB PILAF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
5/5 Total Time 30 minsServings 3
LAMB PILAF | RICE RECIPES | AFGHAN FOOD | SBS FOOD
From sbs.com.au
3.6/5 Servings 6Cuisine AfghanCategory Main
MINCED LAMB PILAFF - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (44)Total Time 30 minsServings 4Calories 617 per serving
RICE COOKER LAMB PILAF | MISS CHINESE FOOD
From misschinesefood.com
Servings 3Category Homely
LAMB PILAF RECIPE | KOHINOOR
From kohinoor-joy.com
Estimated Reading Time 40 secs
LAMB PILAF (PLOV) RECIPE : SBS FOOD
From sbs.com.au
3.2/5 (76)Servings 8Cuisine Azerbaijani
CHEF CARL MAUNDER: MIDDLE EASTERN-INSPIRED LAMB SHOULDER ...
From nzherald.co.nz
LAMB PILAF - THE BEST RECIPES. HOW TO PROPERLY AND TASTY ...
From food-of-dream.com
LAMB PILAF | FOOD 4 LIFE
From food4life.org.uk
LAMB PILAF | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
From nigella.com
PILAF RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
LAMB PILAF RECIPE JAMIE OLIVER WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
EASY LAMB PILAF RECIPES
From tfrecipes.com
DELICIOUS PILAF COOKED INSIDE A LAMB'S STOMACH - ITALIAN FOOD
From cfood.org
LAMB PILAF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
LAMB PILAF | RECIPES WIKI | FANDOM
From recipes.fandom.com
JAMIE OLIVER LAMB PILAF RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love