Greek Lamb Pilaf With Cinnamon Recipes

GREEK LAMB PILAF

Greek Lamb Pilaf image

Make and share this Greek Lamb Pilaf recipe from Food.com.

Provided by kitchenslave03

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups onions, chopped
3/4 cup carrot, chopped
3 garlic cloves, minced
3/4 lb lean ground lamb
1 cup uncooked long grain rice
1/4 teaspoon ground cinnamon
14 ounces low sodium chicken broth
1 cup plum tomato, chopped
1/4 cup flat leaf parsley, chopped
2 tablespoons of fresh mint, chopped
3 tablespoons fresh lemon juice
3/4 teaspoon salt

Steps:

Heat large nonstick skillet over med-high heat. Add first 4 ingreds to pan; cook 5 min, stirring to crumble lamb. Stir in rice and cinnamon; saute 2 minute Stir in broth; bring to a boil.
Cover, reduce heat, and simmer 20 min or til liquid is absorbed. Remove from heat; stir in chopped tomato, 3 T parsley, mint, lemon juice and salt. Cover and let stand 5 minute Sprinkle with remaining parsley.

Nutrition Facts : Calories 492.9, Fat 21.2, SaturatedFat 9, Cholesterol 62.3, Sodium 541.4, Carbohydrate 54.3, Fiber 3.6, Sugar 6.9, Protein 21.3

GREEK LAMB PILAF WITH CINNAMON

Greek Lamb Pilaf With Cinnamon image

I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...

Provided by Mrs Goodall

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 large onions, sliced (or 4 medium)
1 1/2 lbs boneless lamb shoulder, cut into 1 - 2 inch chunks (you can use up to 2 pounds)
4 garlic cloves, roughly chopped
2 cups tomatoes, chopped (undrained canned or fresh)
1/2 cup raisins
1 cup red wine
2 tablespoons extra virgin olive oil
salt, to taste
pepper, to taste
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
1 bay leaf
1/2 cup pine nuts
1 1/2 cups long-grain rice (basmati rice works well)
fresh parsley leaves, chopped (for garnish)

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.

Nutrition Facts : Calories 1031.9, Fat 55.6, SaturatedFat 17.7, Cholesterol 122.5, Sodium 119.3, Carbohydrate 85.7, Fiber 4.4, Sugar 17.4, Protein 37.7

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