Delicious Spiced Lamb Pilaf
Having a get-together this weekend? Or maybe you are having a birthday party. Do you already know what to serve? Do you want something new?
Be it for a small group or a huge crowd, ‘Pilaf’ would be good. It could be the main course and the star of the day. But what is Pilaf? Also known as Pilau in the United Kingdom or Pulao in India, Pilaf is a rice dish. In some places, they use wheat instead. It involves stock or broth, spices, as well as ingredients like vegetables or meat. You can utilize lamb, beef, pork, or even chicken. You can also make a vegetarian pilaf if you wish to.
Pilaf is a very popular dish in India and Middle Eastern countries. Historians believe that this rice dish started in India after rice was first introduced to the country. Although the origin is not very clear, Pilaf has made its way to different parts of the world. It comes with endless variations nowadays.
This time, we are going to utilize lamb, which is as delicious as beef. Personally, I prefer lamb because its flavor is richer than beef. I am sure you and your guests will love this Delicious Spiced Lamb Pilaf recipe.
This Spiced Lamb Pilaf recipe is something that you can proudly serve to your family members, friends, and guests. It is an excellent main course for a weekend dinner or even when you are having a party. It is packed with flavors and really delicious. This Pilaf is a great way to enjoy rice!
500 grams lamb (shredded)
450 grams of basmati rice
2 tablespoons vegetable oil
3 garlic cloves (finely chopped)
1 large onion (finely chopped)
8 cardamom pods (crushed)
1 large cinnamon stick
2 teaspoons turmeric
2 lamb stock cubes
100 grams raisins
5 spring onions (finely chopped)
3 tomatoes (deseeded and roughly chopped)
small bunch parsley (roughly chopped)
small bunch coriander (roughly chopped)
50 grams of almonds (flaked, toasted)
200 ml natural yogurt (for serving)
- Heat vegetable oil in a large pan over medium heat and cook the onion until translucent. Add the garlic and spices, and cook for about 2 minutes.
- Boil about 1.2 liters of water and add the stock cubes.
- Put the rice and shredded lamb in the pan and stir well to coat the grains with the oil and spices. Add to the stock and bring to a boil on low heat. Cook until the stock is absorbed and the rice is tender.
- Remove from heat and add the raisins, tomatoes, herbs, and spring onions. Mix well.
- Top with herbs and almonds. Drizzle with yogurt before serving.
Add a little bit more parsley and coriander for serving.
This dish is good even if you utilize leftover roasted lamb. In fact, it would be better that way.
Like what we have said earlier, it now has variations. But when talking about classic pilaf, it is lamb that you should use. The rich flavor of the meat, as well as its slight fattiness, is what makes this pilaf recipe stand out.