Greek Lamb Pilaf With Cinnamon Recipe

Name: Greek Lamb Pilaf With Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
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.
5
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.
6
Check the seasoning, garnish with parsley, and serve.

1332

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Greek Lamb Pilaf With Cinnamon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lamb Pilaf With Cinnamon

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