LAMB AND APRICOT PILAF
Make and share this Lamb and Apricot Pilaf recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
- Brown the lamb in batches, transferring it to the bowl.
- Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
- In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
- Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
- Add salt and pepper to taste and 4 cups of water.
- Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
- In a large casserole, spread 1/3 of the rice mixture in an even layer.
- Spoon ½ the lamb mixture over rice.
- Top with half the remaining rice, the lamb and whats left of the rice (5 layers in all).
- Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
- Serve with yoghurt.
GROUND LAMB, APRICOT, AND MULTI-GRAIN PILAF
This is a tasty, easy prep, lower fat, no salt-added adaptation of #60978 by evelyn/athens - based on what I had at hand, but enough different to offer on its own. Eveyn/athens introduced us to a new genre; thank you. We buy our multi-grain rice from an Asian food store. Serves 4 with a typical green salad; serves 6 with a more bean-laden salad.
Provided by SBCA Mom
Categories Stew
Time 2h30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top.
- 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet.
- 3. Add the chopped onion to the skillet, and sauté until transparent.
- 4. Brown the ground lamb with and in the same pan as the onion.
- 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy.
- 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish.
- 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished.
- 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer.
- 9. When the pilaf reaches the desired serving consistency, serve.
Nutrition Facts : Calories 599.4, Fat 34.1, SaturatedFat 12.4, Cholesterol 83.2, Sodium 360.4, Carbohydrate 49.4, Fiber 3.7, Sugar 16.6, Protein 24.7
LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS
Categories Lamb Rice Tomato Dried Fruit Apricot Pine Nut Fall Simmer Bon Appétit
Yield Makes 4 (main-dish) servings
Number Of Ingredients 14
Steps:
- Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
- Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.
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