Classic Lamb Pilaf Recipe
If you are looking for a Lamb Pilaf recipe, you have come to the right place. This Lamb Pilaf will probably be exactly the one you are looking for. Do give it a try!
Summary
Ingredients
3/4 pound lean ground lamb
1 large onion, chopped
1 tablespoon sunflower oil
1 tablespoon mustard seeds
2 cloves garlic, minced
1 cup long grain brown rice
1 teaspoon ground coriander
1 cup peeled, seeded, and chopped tomatoes
2 small carrots, thinly sliced
2 cups Chicken Stock
1 tablespoon tamari or soy sauce
Minced fresh dill (garnish)
Cherry tomatoes (garnish)
Directions
Place the lamb in a medium-size skillet with a tablespoon or two of water.
Cook just until all the pink-ness has disappeared.
Drain on paper towels and set aside.
Place the onions in a large, heavy-bottom saucepan with the oil and stir over medium heat until the onions are translucent.
Add the mustard seeds, garlic, and rice, stirring until the rice turns opaque.
Stir in the coriander, tomatoes, carrots, stock, tamari, and lamb.
Bring the ingredients to a boil, then reduce heat to lowest setting, cover the pan tightly, and steam the pilaf for 45 minutes.
Remove from heat and let stand 10 minutes.
Stir ingredients together and place on a serving platter.
Garnish with dill and tomatoes, if desired.
Cook just until all the pink-ness has disappeared.
Drain on paper towels and set aside.
Place the onions in a large, heavy-bottom saucepan with the oil and stir over medium heat until the onions are translucent.
Add the mustard seeds, garlic, and rice, stirring until the rice turns opaque.
Stir in the coriander, tomatoes, carrots, stock, tamari, and lamb.
Bring the ingredients to a boil, then reduce heat to lowest setting, cover the pan tightly, and steam the pilaf for 45 minutes.
Remove from heat and let stand 10 minutes.
Stir ingredients together and place on a serving platter.
Garnish with dill and tomatoes, if desired.
