Lamb Pilaf With Cinnamon Recipes

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.

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.

Steps:

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

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.