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  Lean lamb shoulder 1 1⁄2 Pound, cubed
  Crushed coriander seeds 1⁄2 Teaspoon
  Crushed cumin seeds 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Onion 1 Large, chopped
  Wheat pilaf 3⁄4 Cup (12 tbs) (From A 12-Ounce Package)
  Diced celery 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Chopped parsley 1 Cup (16 tbs)

1. Brown lamb cubes, a third at a time, in a medium-size skillet; spoon into a 6-cup baking dish; stir in coriander and cumin seeds and pepper.
2. Saute onion until golden in drippings in skillet; stir in wheat pilaf, celery, salt and water; heat to boiling. Pour over meat mixture; toss lightly to mix; cover.
3. Bake in moderate oven (350°) 1 hour, or until lamb is tender and liquid is absorbed, just before serving, stir in parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 3.8 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2091 Calories from Fat 1304

% Daily Value*

Total Fat 145 g222.6%

Saturated Fat 62.7 g313.3%

Trans Fat 0 g

Cholesterol 483.1 mg161%

Sodium 3459.2 mg144.1%

Total Carbohydrates 71 g23.7%

Dietary Fiber 17.1 g68.3%

Sugars 18.1 g

Protein 125 g251%

Vitamin A 62.1% Vitamin C 112.4%

Calcium 29.9% Iron 85.9%

*Based on a 2000 Calorie diet

Gourmet Lamb Pilaf Recipe