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Lamb Pilaf

American.foodie's picture
This lamb pilaf is a simple pilaf prepared with cubed lamb and vegetables. Skillet cooked with peppers and onions along with parsley flakes for flavor, it is spiced with cury powder to taste. Served with a fresh salad, it makes a great meal.
  Oil 3 Tablespoon
  Boneless lamb leg/Lamb shoulder 1 Pound, cut into 3/4-inch cubes
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Hot water 2 1⁄2 Cup (40 tbs)
  Uncooked long grain rice 1 1⁄2 Cup (24 tbs)
  Dried parsley flakes 2 Teaspoon
  Instant chicken bouillon granules 2 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Bay leaf 1
  Pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon

Heat Oil in medium skillet.
Add lamb.
Brown over medium-high heat.
Remove with slotted spoqn; set aside.
Add onion and green pepper to drippings in skillet.
Cook over nioder-ate heat, stirring occasionally, until tender.
Stir in lamb and remaining ingredients.
Heat to boiling.
Reduce heat.
Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed.
Fluff with fork and remove bay leaf before serving.

Recipe Summary

Main Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2329 Calories from Fat 714

% Daily Value*

Total Fat 80 g123.6%

Saturated Fat 18 g89.9%

Trans Fat 0 g

Cholesterol 388.6 mg129.5%

Sodium 3204.3 mg133.5%

Total Carbohydrates 243 g80.9%

Dietary Fiber 8 g31.8%

Sugars 5.4 g

Protein 151 g301.8%

Vitamin A 26.4% Vitamin C 92.7%

Calcium 25.7% Iron 83.2%

*Based on a 2000 Calorie diet

Lamb Pilaf Recipe