Moist Ground Lamb Pilaf Recipes

LAMB PILAF

Steps:

• Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
• Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
• Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
• Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
• Stir in the allspice and cinnamon and serve hot.
• Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

MOIST GROUND LAMB PILAF

Steps:

• 1. Prepare the rice. Then place the ground lamb and everything else (except the cooked rice, yogurt, cilantro, black pepper, and almonds) into a large nonstick saucepan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium heat until all the juices evaporate and the lamb is golden, 25 to 30 minutes.2. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until most of it is absorbed, about 5 minutes.3. Add the cooked rice and cilantro. Cover the pan and cook over low heat, 5 to 7 minutes, to blend the flavors. Transfer to a serving platter, garnish with black pepper and almonds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GREEK LAMB PILAF WITH CINNAMON

Steps:

• Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
• Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
• Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
• Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
• Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
• Check the seasoning, garnish with parsley, and serve.