SPICED LAMB PILAF
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
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
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
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, 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
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
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
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
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
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
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
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
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
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
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 6 or more servings
Number Of Ingredients 15
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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