GREEK LAMB PILAF WITH CINNAMON
I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...
Provided by Mrs Goodall
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
- Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
- Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
- Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
- Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
- Check the seasoning, garnish with parsley, and serve.
Nutrition Facts : Calories 1031.9, Fat 55.6, SaturatedFat 17.7, Cholesterol 122.5, Sodium 119.3, Carbohydrate 85.7, Fiber 4.4, Sugar 17.4, Protein 37.7
CURRIED RICE PILAF WITH LAMB
This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease a shallow 2-quart baking dish.
- In a large skillet, brown chops in butter.
- Remove chops; sprinkle with salt and pepper.
- Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
- Stir in remaining ingredients; pour into prepared dish.
- Arrange chops on top.
- Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.
Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3
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 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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