Lamb Pilaf Recipe
This lamb pilaf is a simple pilaf prepared with cubed lamb and vegetables. Skillet cooked with peppers and onions along with parsley flakes for flavor, it is spiced with cury powder to taste. Served with a fresh salad, it makes a great meal.
Ingredients
| Oil | 3 Tablespoon | |
| 1 pound boneless leg of lamb or lamb shoulder, cut into 3/4-inch cubes | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Hot water | 2 1/2 Cup (16 tbs) | |
| Long grain rice | 1 1/2 Cup (16 tbs), uncooked | |
| Parsley flakes | 2 Teaspoon, dried | |
| 2 teaspoons instant chicken bouillon granules | ||
| Curry powder | 1 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Heat Oil in medium skillet.
Add lamb.
Brown over medium-high heat.
Remove with slotted spoqn; set aside.
Add onion and green pepper to drippings in skillet.
Cook over nioder-ate heat, stirring occasionally, until tender.
Stir in lamb and remaining ingredients.
Heat to boiling.
Covfer.
Reduce heat.
Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed.
Fluff with fork and remove bay leaf before serving.
Add lamb.
Brown over medium-high heat.
Remove with slotted spoqn; set aside.
Add onion and green pepper to drippings in skillet.
Cook over nioder-ate heat, stirring occasionally, until tender.
Stir in lamb and remaining ingredients.
Heat to boiling.
Covfer.
Reduce heat.
Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed.
Fluff with fork and remove bay leaf before serving.
Chef
