Lamb Pilaf Recipe
Ingredients
| Lamb | 1 1/2 Pound | |
| Onion | 1 Large | |
| Green pepper | 1 Large | |
| Olive oil | 2 Tablespoon | |
| Flaked almonds- 1 ½ tablespoons, browned in oil | ||
| Garlic- 2 large cloves, crushed | ||
| Long grain rice | 8 Ounce | |
| Cinnamon stick | 1 | |
| Bay leaf | 1 | |
| Red wine | 1 Pint | |
| Black olives- ¼ cup (2 oz), pitted | ||
| Ground black pepper | 1 To taste | |
| Salt | 1 To taste | |
| Coriander leaves | 4 Tablespoon, finely chopped | |
| Lemon- 1 no, cut into 8 wedges | ||
| Paprika- a pinch | ||
Directions
MAKING
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.
FINALIZING
10. Sprinkle lemon wedges with paprika and keep aside.
SERVING
11. Transfer pilaf on to a platter and top with almonds. Place lemon wedges around rice and serve immediately.
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.
FINALIZING
10. Sprinkle lemon wedges with paprika and keep aside.
SERVING
11. Transfer pilaf on to a platter and top with almonds. Place lemon wedges around rice and serve immediately.
Chef
