Middle Eastern Lamb And Rice With Apricots Food

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

ARABIC STYLE RICE WITH LAMB MEAT

Steps:

• Brown lightly lamb meat in butter.
• Add salt and spices and stir for 2 minutes.
• Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
• Bring to Boil.
• Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
• Let cool for ½ hour and put in large serving dish and ready to serve.
• You can serve with natural plain yogurt if desired.
• (optional).
• in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
• Decorate rice and meat dish with the sauted pine nuts and serve.

MEDITERRANEAN SPICED RICE WITH APRICOTS

Steps:

• In a saucepan, over medium heat, warm the olive oil, add the garlic and cook for 30 seconds.
• Stir in the chicken stock and water; bring to a boil.
• Add the rice; reduce heat, cover and cook for 15 minutes or until rice is almost tender.
• Stir in seasonings, apricots and green onion; cook an additional 5 minutes to blend flavors.

MIDDLE EASTERN LAMB AND RICE WITH APRICOTS

Steps:

• Melt 2 Tablespoons butter in a medium saucepan over medium heat.
• Stir in the rice and cook for 2 minutes.
• Add the water and the teaspoon of salt.
• Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
• In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
• Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
• Barely cover with water and simmer, covered for 20 minutes.
• Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
• Taste for seasoning, adding salt and pepper, if needed.
• Meanwhile, preheat the oven to 350°F.
• In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
• Cover and bake for 15 minutes.
• Serve from the casserole.

MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS

Steps:

• In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
• Preheat oven to 375 degrees.
• In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
• Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
• Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
• For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
• Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.

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.

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 STEAKS WITH MOROCCAN SPICED RICE

Steps:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.