Lamb Pilaf With Cinnamon Recipes

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SPICED LAMB PILAF



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

  • Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
  • Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
  • Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

GREEK LAMB PILAF WITH CINNAMON



Greek Lamb Pilaf With Cinnamon image

I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...

Provided by Mrs Goodall

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 large onions, sliced (or 4 medium)
1 1/2 lbs boneless lamb shoulder, cut into 1 - 2 inch chunks (you can use up to 2 pounds)
4 garlic cloves, roughly chopped
2 cups tomatoes, chopped (undrained canned or fresh)
1/2 cup raisins
1 cup red wine
2 tablespoons extra virgin olive oil
salt, to taste
pepper, to taste
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
1 bay leaf
1/2 cup pine nuts
1 1/2 cups long-grain rice (basmati rice works well)
fresh parsley leaves, chopped (for garnish)

Steps:

  • Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
  • Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
  • Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
  • Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
  • Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
  • Check the seasoning, garnish with parsley, and serve.

Nutrition Facts : Calories 1031.9, Fat 55.6, SaturatedFat 17.7, Cholesterol 122.5, Sodium 119.3, Carbohydrate 85.7, Fiber 4.4, Sugar 17.4, Protein 37.7

LAMB PILAF



Lamb Pilaf image

Make and share this Lamb Pilaf recipe from Food.com.

Provided by Helio

Categories     One Dish Meal

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups rice
500 g leg of lamb (cut in cubes)
6 cups water
3 medium fresh carrots (coarsely grated)
2 medium onions
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Steps:

  • Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
  • Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
  • Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
  • Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
  • Stir in the allspice and cinnamon and serve hot.
  • Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6

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