Greek Lamb Pilaf With Cinnamon Recipes

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LAMB LOVER'S PILAF



Lamb Lover's Pilaf image

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.

Provided by KCFOXY

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb stew meat cut into 1/2 inch strips
½ teaspoon Greek-style seasoning
1 onion, chopped
2 stalks celery, minced
1 cup dry bulgur wheat
1 ½ cups chicken broth
1 pinch ground cinnamon
1 pinch ground allspice
¼ cup raisins
¼ cup slivered almonds

Steps:

  • 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.
  • 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 : Calories 296.5 calories, Carbohydrate 26.6 g, Cholesterol 53.6 mg, Fat 12.4 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 89 mg, Sugar 5.7 g

SPICED LAMB PILAF



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

  • Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
  • Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
  • Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

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

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

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

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

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