Lamb And Apricot Pilaf Recipe

Name: Lamb And Apricot Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped (2 cups); 1 tablespoon olive oil; 5 tablespoons butter; 1 1/2 lbs boneless lamb shoulder, cut into 1/2 inch cubes; 3/4 cup dried apricot, chopped; 1 1/2 cups beef broth; 1 green bell pepper, chopped coarse; 1 clove garlic, minced; 1 large tomatoes, peeled,seeded and chopped; 1/4 cup blanched slivered almond, toasted; 2 cups unconverted long-grain rice; 1/4 cup raisins; Greek yogurt (or sour cream)

Servings: persons

2 large onions, chopped (2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into 1/2 inch cubes
3/4 cup dried apricot, chopped
1 1/2 cups beef broth
1 green bell pepper, chopped coarse
1 clove garlic, minced
1 large tomatoes, peeled,seeded and chopped
1/4 cup blanched slivered almond, toasted
2 cups unconverted long-grain rice
1/4 cup raisins
Greek yogurt (or sour cream)

1
In a large skillet, saute one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
2
Brown the lamb in batches, transferring it to the bowl.
3
Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
4
In another skillet, saute the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
5
Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
6
Add salt and pepper to taste and 4 cups of water.
7
Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
8
In a large casserole, spread 1/3 of the rice mixture in an even layer.
9
Spoon 1/2 the lamb mixture over rice.
10
Top with half the remaining rice, the lamb and what's left of the rice (5 layers in all).
11
Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
12
Serve with yoghurt.

1117

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 large onions, chopped (2 cups), 1 tablespoon olive oil, 5 tablespoons butter, 1 1/2 lbs boneless lamb shoulder, cut into 1/2 inch cubes, and more.

Yes, Lamb And Apricot Pilaf falls under the Soups & Stews 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.

Lamb And Apricot Pilaf

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