Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; protein 21.4g; carbohydrates 26.6g; fat 12.4g; cholesterol 53.6mg; sodium 89mg. Full Nutrition
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