-
-
My review
Lamb Lover's Pilaf
9 made it |
9 reviews
| 0 photos
14
KCFOXY
"If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 297Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
- Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
- Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 912 Ratings
-
-
-
-
-
Most helpful positive review
2/25/2004
Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems...
Most helpful critical review
3/7/2002
I used lamb stew meat like the recipe said, but it turned out rather bland and chewy. I'd recommend trying it with higher quality meat.
Most helpful
Most positive
Least positive
Newest
2/25/2004
Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems...
2/8/2001
This looked quick, simple, and like something a 'little different' so I made it this evening. Very tasty! I didn't have bulghar at home so I used couscous - I think it worked out just fine.
6/30/2009
This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors ...
2/28/2009
Sooo good!I was a little leary to try it because I only had ground lamb on hand, but OH MY!I added a little extra bulgur to even out the lamb amount and also added a can of sliced carrots so it ...
12/2/2007
This dish is an excellent adventure in Middle Eastern cooking! It's fairly simple to make. The raisins are essential! We substituted beef for lamb once, it turned out successful, but the lamb is...
3/7/2002
I used lamb stew meat like the recipe said, but it turned out rather bland and chewy. I'd recommend trying it with higher quality meat.
8/14/2015
This recipe is delicious. As usual, I didn't have all the ingredients handy and there's never enough time in the day. Instead of lamb, I used chicken and instead of Mediterranean seasoning are u...