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Rating: 4.08 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

prep:
10 mins
cook:
20 mins
total:
30 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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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2004
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 to burn off. I also added couscous instead of the bulgar and it seemed to be just as good. I added a little extra cinnamon too. The raisins added just the touch of sweetness to compliment the dish but my boyfriend hates raisins so I drizzled a bit of honey over the top of his dish and he said it complimented the flavors very well. I'm definitely keeping this to make again and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy? Read More
(18)

Most helpful critical review

Rating: 2 stars
02/24/2003
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. Read More
(6)
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/23/2004
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 to burn off. I also added couscous instead of the bulgar and it seemed to be just as good. I added a little extra cinnamon too. The raisins added just the touch of sweetness to compliment the dish but my boyfriend hates raisins so I drizzled a bit of honey over the top of his dish and he said it complimented the flavors very well. I'm definitely keeping this to make again and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy? Read More
(18)
Rating: 4 stars
06/17/2003
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. Read More
(13)
Rating: 4 stars
07/01/2009
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 is great and very different from what I usually eat! Read More
(9)
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Rating: 5 stars
03/02/2009
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 was a complete meal!I could eat lamb every day lol and not tire of it...So I am always excited to find new recipes (excuses) to make it.THis is a keeper...THANK YOU for sharing this! Read More
(7)
Rating: 5 stars
01/23/2009
This was perfect oh my god I think we're having this every week! Read More
(7)
Rating: 5 stars
06/14/2005
delicious! not difficult at all though a bit time consuming Read More
(7)
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Rating: 4 stars
12/02/2007
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 definitely superior. Thanks for sharing this recipe. Read More
(7)
Rating: 2 stars
02/23/2003
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. Read More
(6)
Rating: 4 stars
08/14/2015
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 used turmeric; I put it all in a crockpot with a little more water and broth and cooked for four hours. Turned out great! Read More
(1)