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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.
Ingredients
  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
Directions

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.
Covfer.
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

Cuisine: 
American
Course: 
Main Dish

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