Greek Lamb Pilau Recipe
I love this Greek Lamb Pilau recipe for it provides me such rave comments every single time I cook it. This compelling Greek Lamb Pilau is the Main Dish of choice for a winning meal. This recipe is a good way to use Meat Meatloaf. Try your hand at this Greek recipe of Greek Lamb Pilau, which makes you keep asking for more. I cant believe you still haven't attempted to prepare my Greek Lamb Pilau recipe.
Ingredients
2 1/2 lbs. lamb stew cut from a shoulder or leg
6 cups lamb stock or water
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon basil
Salt to taste
1/4 teaspoon fresh ground black pepper
1/4 cup onions, minced
3 tablespoons oil
1 1/2 cup uncooked brown rice
4 cups lamb stock
1/3 cup blanched almonds, slivered or halved
3 tablespoons oil
2/3 cup raisins
1 green pepper sliced in rings
Directions
Cut lamb into 1 1/2 inch cubes, trimming fat away.
Simmer bones for 1-2 hours to make lamb stock.
Put lamb, 6 cups strained stock or water, garlic, herbs, salt and pepper into a pot and simmer until lamb is tender (about 1 hour).
Lift out lamb and set aside.
Strain stock.
Saute minced onions in oil until tender.
Add brown rice and stir.
Add 4 cups strained stock, stir and cover tightly.
Simmer over medium heat until stock is absorbed and rice is tender (about 35-40 minutes).
Do not stir during cooking.
Toss lamb and rice together gently and heap onto serving platter.
Prepare garnish: Saute almonds lightly in oil until golden; lift out with slotted spoon; then saute raisins in same pan with more oil, if necessary, until raisins are puffy.
Lift out.
Scatter almonds and raisins over lamb and rice.
Top with thin slices of raw green pepper.
This dish should be accompanied by Greek salad.
Simmer bones for 1-2 hours to make lamb stock.
Put lamb, 6 cups strained stock or water, garlic, herbs, salt and pepper into a pot and simmer until lamb is tender (about 1 hour).
Lift out lamb and set aside.
Strain stock.
Saute minced onions in oil until tender.
Add brown rice and stir.
Add 4 cups strained stock, stir and cover tightly.
Simmer over medium heat until stock is absorbed and rice is tender (about 35-40 minutes).
Do not stir during cooking.
Toss lamb and rice together gently and heap onto serving platter.
Prepare garnish: Saute almonds lightly in oil until golden; lift out with slotted spoon; then saute raisins in same pan with more oil, if necessary, until raisins are puffy.
Lift out.
Scatter almonds and raisins over lamb and rice.
Top with thin slices of raw green pepper.
This dish should be accompanied by Greek salad.
