BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Categories Vegetables & Sides
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg
EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
INSTANT POT MIDDLE EASTERN LAMB STEW
Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower "rice". | www.feastingathome.com
Provided by Sylvia Fountaine
Categories Main
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
- Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
- Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
- Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
- The leftovers taste even better the next day as the flavors have more time to meld.
Nutrition Facts : Calories 580 calories, Sugar 33.3 g, Sodium 299.7 mg, Fat 20.8 g, SaturatedFat 5.2 g, TransFat 0.4 g, Carbohydrate 51.7 g, Fiber 7.7 g, Protein 47.2 g, Cholesterol 113.1 mg
MIDDLE EASTERN LAMB AND RICE WITH APRICOTS
An "Americanized" method of cooking this typical middle eastern dish. From Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". Posted for ZWT3
Provided by Acerast
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 Tablespoons butter in a medium saucepan over medium heat.
- Stir in the rice and cook for 2 minutes.
- Add the water and the teaspoon of salt.
- Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
- In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
- Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
- Barely cover with water and simmer, covered for 20 minutes.
- Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
- Taste for seasoning, adding salt and pepper, if needed.
- Meanwhile, preheat the oven to 350°F.
- In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
- Cover and bake for 15 minutes.
- Serve from the casserole.
Nutrition Facts : Calories 637.4, Fat 36.5, SaturatedFat 18.1, Cholesterol 112.2, Sodium 542.6, Carbohydrate 53.3, Fiber 2.5, Sugar 13.7, Protein 23.6
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