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Lamb Pilaf 

Rice Pilaf with Lamb 

Stovetop / 300° F oven
Serves 6

Lamb Pilaf
Typical of dishes from Persian Armenia, savory and sweet flavors are mingled in this colorful pilaf.
3 Tomatoes, peeled
4 Tablespoon Olive oil
2 Med. onions; chopped
2 pound Lamb, cubed
  Salt and black pepper
1/4 teaspoon Cinnamon
2 Tablespoon Pine nuts
3 Tablespoon Raisins
4 oz Fresh or dried apricots, halved
1 Green pepper; sliced
1 1/2 cup Long grain rice
1/4 cup Fresh parsley; chopped
3 cup Beef broth

  1. Prepare in a 5 quart dutch oven that can be placed in an oven.
  2. Heat oil, add onion and fry until soft and golden.
  3. Add lamb and brown on all sides. Add salt, pepper and cinnamon.
  4. Add tomatoes, pine nuts, raisins, apricots and green pepper, cover and simmer for 10 min.
  5. Add the rice and fry for 2 min.
  6. Add parsley, and broth.
  7. Cover and cook over moderate heat approx. 20 min., until all the liquid has been absorbed.
  8. Place casserole in a preheated 300° F oven for approx. 30 min.
  9. Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.