Classic Lamb Pilaf
|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.