Gourmet Lamb Pilaf Recipe
Ingredients
| 1 1/2 pounds lean lamb shoulder, cubed | ||
| Coriander seeds | 1/2 Teaspoon, crushed | |
| Cumin seeds | 1/2 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Onion | 1 Large, chopped | |
| Wheat | 3/4 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), diced | |
| Salt | 1 1/2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
