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Lamb Pilaf

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  Lean boneless lamb 1 1⁄2 Pound, cut into small cubes (675 Gram)
  Onion 1 Large, finely chopped
  Green pepper 1 Large, seeded and finely chopped
  Olive oil 2 Tablespoon
  Flaked almonds 1 1⁄2 Tablespoon, browned in oil
  Garlic clove 2 Large
  Long grain rice 8 Ounce, washed and drained (225 Grams)
  Cinnamon stick 1
  Bay leaf 1
  Robust red wine 1 Pint (600 Milliliter)
  Black olives 2 Ounce, pitted (1/4 Cup)
  Ground black pepper To Taste
  Salt To Taste
  Coriander leaves 4 Tablespoon, finely chopped
  Lemon 1 , cut into 8 wedges
  Paprika 1 Pinch

1. In a wok, heat oil.
2. Once hot, add garlic and lamb. Mix well and sauté till evenly browned from all sides.
3. Add pepper, onions, bay leaf, cinnamon and rice and mix well. Sauté on a medium flame till the grains just start to change colour.
4. Reduce flame, add wine and mix well.
5. On a medium flame, bring to boil.
6. Cover wok with lid, reduce flame and simmer for 10 minutes.
7. Add olives and cover wok with lid. Do not mix.
8. Cook for 5 to 10 more minutes or till rice is cooked and is moist.
9. Add coriander and mix once.

10. Sprinkle lemon wedges with paprika and keep aside.

11. Transfer pilaf on to a platter and top with almonds. Place lemon wedges around rice and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Lamb
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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