Turkish Lamb Pilaf Recipe
The turkish lamb pilaff is a preparation of lamb cooked with rice. Made flavorful and filling with onions, raisins and almonds, the turkish lamb pliaff is cooked with the flavors of cinnamon and seasoned with salt and pepper.
Ingredients
4 tablespoons oil
6 oz. long grain rice
2 pints stock
2 tablespoons butter
1 oz. blanched almonds
1 onion, chopped
12 oz. cooked lamb, cut into strips
1 oz. raisins, plumped in boiling water
1 2 teaspoons ground cinnamon
Salt
Freshly ground black pepper
Directions
In a heavy pan heat 2 tablespoons of oil.
Add the rice and cook until it becomes transparent.
Pour in the boiling stock and boil over high heat for about 12 minutes.
Do not allow the rice to overcook.
Meanwhile, heat 2 tablespoons each of oil and butter in a pan and saute the almonds in the hot fat until golden.
Remove the nuts from the pan using a perforated spoon, and set aside.
Gently fry the chopped onion in the fat left in the pan.
When it is soft and transparent add the meat and saute until lightly browned and well heated through.
When the rice is just cooked, strain and add to the meat pan.
Stir in the almonds and raisins and mix lightly with a fork.
Season to taste with salt and pepper, cinnamon if used.
Allow the pilaff to heat through gently, then serve immediately.
Add the rice and cook until it becomes transparent.
Pour in the boiling stock and boil over high heat for about 12 minutes.
Do not allow the rice to overcook.
Meanwhile, heat 2 tablespoons each of oil and butter in a pan and saute the almonds in the hot fat until golden.
Remove the nuts from the pan using a perforated spoon, and set aside.
Gently fry the chopped onion in the fat left in the pan.
When it is soft and transparent add the meat and saute until lightly browned and well heated through.
When the rice is just cooked, strain and add to the meat pan.
Stir in the almonds and raisins and mix lightly with a fork.
Season to taste with salt and pepper, cinnamon if used.
Allow the pilaff to heat through gently, then serve immediately.
