Spiced Lamb Pilaf 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

SPICED LAMB AND RICE WITH WALNUTS, MINT AND POMEGRANATE



Spiced Lamb and Rice with Walnuts, Mint and Pomegranate image

A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds. Similar pilaf-style rice dishes are made all across the Middle East and into Asia. Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan. Pomegranate molasses is available in Middle Eastern groceries or online. It provides a sweet-sour, fruity undertone, but you may omit it and still get good results. Try a squeeze of lime instead.

Provided by David Tanis

Categories     dinner, easy, casseroles, meat, one pot, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

1 cup dried chickpeas, soaked overnight, or 3 cups cooked or canned chickpeas
2 pounds boneless lamb shoulder, cut in 1-inch cubes
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
1/2 cup golden raisins
2 tablespoons pomegranate molasses, optional
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
1 cinnamon stick, 2 inches long
1 1/2 cups basmati rice, soaked for 20 minutes and rinsed
1 tablespoon unsalted butter
1 cup walnut halves and pieces
1/2 cup fresh pomegranate seeds
2 tablespoons roughly chopped mint
Pinch of crushed red pepper
Thick plain yogurt, for serving

Steps:

  • If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)
  • Season lamb pieces generously with salt and pepper. In a large heavy skillet or Dutch oven with a lid, heat oil over medium-high heat. Working in batches over high heat, brown the lamb pieces on both sides, removing them to a plate as they are cooked. (Don't crowd the pan or they won't brown nicely.)
  • When all the lamb is browned and the pot is empty, reduce heat to medium high. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add raisins, pomegranate molasses (if using), cumin, coriander, allspice, mace, and cinnamon and stir to coat. Return lamb to the pot, along with any juices.
  • Heat oven to 350 degrees.
  • If using canned chickpeas, drain well. If using cooked chickpeas, drain and reserve the cooking liquid. Add drained chickpeas and rice to onion mixture and stir together. Turn heat to high and add 2 cups chickpea cooking liquid (or 2 cups water or broth, if using canned chickpeas). Bring to a boil, then reduce to a simmer. Cover tightly. Bake about 1 hour, until lamb is tender when probed with a fork and rice is cooked through. Let rest for at least 10 minutes before serving, or up to 30 minutes.
  • Meanwhile, in a small skillet, melt butter over medium heat until it foams. Add walnuts and cook, stirring, until lightly browned, about 2 minutes. Salt lightly and set aside. Fluff the lamb and rice gently, lifting up from the bottom. Serve directly from pot or transfer to a serving platter. Sprinkle with walnuts, pomegranate seeds, mint and crushed red pepper. Pass a bowl of yogurt at the table.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 45 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 692 milligrams, Sugar 14 grams, TransFat 0 grams

KABULI PULAO (SPICED LAMB PILAF)



Kabuli Pulao (Spiced Lamb Pilaf) image

Kabuli Pulao, or Spiced Lamb Pilaf, is a common dish in Afghanistan. It is often made to celebrate big occasions such as weddings.

Provided by The Foreign Fork

Categories     Main Course

Time 2h20m

Number Of Ingredients 13

1/4 cup + 2 tbsp ghee or vegetable oil ((or 2 oz) )
2 sweet, yellow onions (chopped)
1 lb 2 oz boneless lamb, cut into 2 cm cubes ((or 500 grams))
1/2 tsp garam masala
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
1 tbsp + 2 tsp salt
1/3 cup slivered almonds, not roasted or salted ((or 40 grams or 1 1/2 oz))
1 1/2 cup carrots ( cut into matchsticks)
1 cup seedless raisins ((4 oz or 125 g) )
2 tsp granulated sugar
2 cups basmati rice ((or 14 oz or 400g) )

Steps:

  • Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
  • Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
  • Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (1/2 tsp garam masala, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper) and 1 tsp of salt.
  • Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.
  • While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast 1/3 cup sliced almonds. Remove from pan, leaving ghee behind.
  • Add 1 1/2 cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
  • Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
  • Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
  • Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
  • Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
  • Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
  • Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 82 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1205 mg, Fiber 5 g, Sugar 9 g, Calories 453 kcal, UnsaturatedFat 5 g

SPICED LAMB PIZZA



Spiced Lamb Pizza image

This delicious recipe was inspired by Bon Appetit's Spicy Lamb Pizza but I found that I made many, many modifications. This is why I've decided to write my own!

Provided by maxwell

Categories     Pizza

Time 36m

Yield 8

Number Of Ingredients 14

½ medium red onion, thinly sliced
¼ cup roughly chopped fresh cilantro
½ medium lemon, juiced
1 tablespoon all-purpose flour, or as needed
2 tablespoons olive oil, divided
1 pound ground lamb
1 (16 ounce) package pizza dough, at room temperature
1 (6 ounce) can tomato paste
1 tablespoon chopped fresh garlic, or more to taste
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon red pepper flakes

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
  • While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
  • Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
  • Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
  • Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
  • Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
  • Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 33.4 g, Cholesterol 38 mg, Fat 13.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 814.8 mg, Sugar 5.9 g

SPICED LAMB IN PITA



Spiced Lamb in Pita image

Categories     Sandwich     Lamb     Sauté     Quick & Easy     Lunch     Spice     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads

Steps:

  • Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

SPICED LAMB & COCONUT PILAF



Spiced lamb & coconut pilaf image

Give mince a makeover with this fragrant, low-cost rice dish

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , finely chopped
500g lean minced lamb
350g basmati rice
2 tbsp Thai green curry paste (or any other curry paste)
300ml hot chicken stock
400g can reduced-fat coconut milk
140g frozen peas
1 lemon , cut into wedges
handful coriander leaves

Steps:

  • Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.
  • Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.

Nutrition Facts : Calories 709 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.21 milligram of sodium

SPICED-LAMB PIE



Spiced-Lamb Pie image

You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h20m

Yield Makes 6

Number Of Ingredients 11

1 pound ground lamb
1 minced onion
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
Unbleached all-purpose flour, for dusting
1 pound room-temperature Quick Basic Pizza Dough
Extra-virgin olive oil, for brushing and drizzling
Diced red onion, fresh mint leaves, and pine nuts, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
  • Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve.

SPICED LAMB LOAF



Spiced Lamb Loaf image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 6 or more servings

Number Of Ingredients 15

2 pounds ground lean meat, preferably lamb
1 tablespoon corn, peanut or vegetable oil
1 cup finely chopped onion
1 cup finely diced celery
1 cup finely chopped green pepper
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1/8 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1/2 cup fine, fresh bread crumbs
1 egg, lightly beaten

Steps:

  • Preheat oven to 400 degrees.
  • Put meat in mixing bowl and set aside.
  • Heat oil in saucepan and add onion, celery, green pepper and garlic. Cook, stirring, until vegetables are wilted. Set aside to cool briefly.
  • Add cooked vegetables to meat. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg. Blend well with the fingers.
  • Pack mixture into 6-cup loaf pan. Smooth over the top.
  • Place pan in oven and bake 50 minutes. Remove from oven and let stand 10 minutes. Slice and serve.

Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 50 grams, Carbohydrate 12 grams, Fat 108 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 54 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams

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From greensbury.com


EASY SPICED BASMATI PILAF RECIPE - SERIOUS EATS
2018-08-29 Stir in sugar. Reduce heat to medium-low and add bay leaves, cardamom, cinnamon, cloves, and star anise. Continue to cook, stirring frequently, until spices are fragrant, about 5 minutes. Add fennel seeds and stir until fragrant, about 1 minute. Stir in rice and season with salt. Cover rice with 1-inch cold water (about 3 cups; 710ml).
From seriouseats.com


SIMPLE SPICED LAMB CHOPS RECIPE - MASHED.COM
2022-07-25 Directions. Preheat the oven to 375 F. Combine the sumac, garlic powder, thyme, and salt. Rub the oil and spice blend all over the lamb chops. Line a baking pan with foil or parchment paper, if desired. Bake the lamb chops for 23 …
From mashed.com


SPICED GROUND LAMB PITA RECIPE - A CEDAR SPOON
2022-04-05 Spiced Ground Lamb Pita Recipe take your favorite Mediterranean inspired ingredients and pairs them up with ground lamb. The ground lamb is cooked in rich, warm spices that works nicely with the cool, creamy tzatziki sauce. Spread the tzatziki sauce on a pita, top with feta and the Greek style topping and enjoy this Mediterranean style taco! Print Ingredients. 1 …
From acedarspoon.com


SPICED LAMB PILAF RECIPE - WAITROSE UAE & PARTNERS
2. Add the butter and, once melted, stir in the harissa, cinnamon stick and cumin. Mix in the rice. Add the hot stock, soya beans and barberries, and bring to the boil, then reduc
From waitrose.ae


ROAST LAMB SHOULDER WITH RICE PILAF - DELICIOUS. MAGAZINE
Heat the oven to 130°C fan/gas 2. Put the lamb in a large roasting tin. Mix the garlic, spices, date molasses and oil with some seasoning, then rub all over the lamb. Pour in the wine and orange juice, scatter over the cranberries, then cover tightly with foil and roast for 4 hours. Uncover the tin, turn up the oven to 180ºC/gas 6 and roast ...
From deliciousmagazine.co.uk


GREEK LAMB PILAF WITH CINNAMON RECIPE - EASY RECIPES
Rice Pilaf Recipe Ingredients: 2 tablespoons Greek olive oil. 1 1/2 cups uncooked rice (long grain is best) 2 bay leaves. 1 teaspoon salt. 1/4 teaspoon black pepper. 3 cups hot broth or stock of choice, such as chicken, beef, or vegetable. 1 tablespoon fresh, chopped parsley (to garnish)
From recipegoulash.cc


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