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Classic Lamb Pilaf

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If you are looking for a Lamb Pilaf recipe, you have come to the right place. This Lamb Pilaf will probably be exactly the one you are looking for. Do give it a try!
  Lean ground lamb 3⁄4 Pound
  Onion 1 Large, chopped
  Sunflower oil 1 Tablespoon
  Mustard seeds 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Long grain brown rice 1 Cup (16 tbs)
  Ground coriander 1 Teaspoon
  Peeled seeded chopped tomatoes 1 Cup (16 tbs)
  Carrots 2 Small, thinly sliced
  Chicken stock 2 Cup (32 tbs)
  Tamari sauce/Soy sauce 1 Tablespoon
  Minced dill 1 Tablespoon (Fresh, For Garnish)
  Cherry tomatoes 6 (For Garnish)

Place the lamb in a medium-size skillet with a tablespoon or two of water.
Cook just until all the pink-ness has disappeared.
Drain on paper towels and set aside.
Place the onions in a large, heavy-bottom saucepan with the oil and stir over medium heat until the onions are translucent.
Add the mustard seeds, garlic, and rice, stirring until the rice turns opaque.
Stir in the coriander, tomatoes, carrots, stock, tamari, and lamb.
Bring the ingredients to a boil, then reduce heat to lowest setting, cover the pan tightly, and steam the pilaf for 45 minutes.
Remove from heat and let stand 10 minutes.
Stir ingredients together and place on a serving platter.
Garnish with dill and tomatoes, if desired.

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Classic Lamb Pilaf Recipe