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home > recipes > meat > savory turkish lamb pilaf
SAVORY TURKISH LAMB PILAF source:Women's Day International 1/4 cup butter or margarine 1/2 pound boneless lamb, cut into julienne strips 3 medium onions, chopped fine 1/4 cup pine nuts or walnut pieces 2 cups cooked rice 1 large fresh tomato, peeled, seeded, and chopped or 1 large canned tomato, chopped 1/4 cup dried currents or chopped seedless raisins 2 teaspoons salt 1 teaspoon pepper 1/2 teaspoon sage 1/8 teaspoon allspice 1/4 teaspoon cinnamon 4 cups boiling bouillon or water chopped parsley or mint (optional) Heat butter and saute lamb strips in it until golden brown. Remove and keep hot. In same butter cook onion until soft but not brown. add nuts and rice and cook over medium heat for 5 minutes, stirring constantly. Add tomato, currants, salt, pepper, sage, allspice, cinnamon and bouillon. The dish will sizzle. Stir thoroughly and cover tightly. Cook over lowest heat possible until rice is tender and liquid absorbed. depending on the rice used, this takes 20-30 minutes. Return lamb strips to rice and heat thoroughly. Recover and let stand in warm place without cooking for about 15 minutes. Before serving, sprinkle with 1-2 tablespoons parsley or mint. Makes 6-8 servings. Note: I only did this recipe once, that I remember, But I put this dish in the oven for time stated, until rice is tender. Then I return lamb to rice and heat through for 5 minutes in oven and turned oven off and let it sit covered for about 15 minutes. leig@aol.com(Lei Gui) http://www.geocities.com/Heartland/Meadows/3658 >>

Savory Turkish Lamb Pilaf


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keyword: savory
keyword: turkish
keyword: pilaf
ethnicity: middle eastern
recipes for meat
recipes by LeiG
Email Address:
(posted July 9, 1997)

SAVORY TURKISH LAMB PILAF
source:Women's Day International
1/4 cup
butter or margarine
1/2 pound boneless
lamb, cut into julienne strips
3 medium onions, chopped fine
1/4 cup pine
nuts or walnut pieces
2 cups
cooked rice
1 large fresh
tomato, peeled, seeded, and chopped or 1 large canned tomato,
chopped
1/4 cup dried currents or chopped seedless raisins
2 teaspoons
salt
1 teaspoon pepper
1/2 teaspoon
sage
1/8 teaspoon
allspice
1/4 teaspoon
cinnamon
4 cups boiling
bouillon or water
chopped
parsley or mint (optional)

Heat
butter and saute lamb strips in it until golden brown. Remove and keep
hot. In same butter cook onion until soft but not brown. add nuts and rice
and cook over medium heat for 5 minutes, stirring constantly. Add
tomato,
currants,
salt, pepper, sage, allspice, cinnamon and bouillon. The dish will
sizzle. Stir thoroughly and cover tightly. Cook over lowest heat possible
until
rice is tender and liquid absorbed. depending on the rice used, this
takes 20-30 minutes. Return
lamb strips to rice and heat thoroughly. Recover
and let stand in warm place without cooking for about 15 minutes. Before
serving, sprinkle with 1-2 tablespoons
parsley or mint. Makes 6-8 servings.
Note: I only did this recipe once, that I remember, But I put this dish in
the oven for time stated, until
rice is tender. Then I return lamb to rice
and heat through for 5 minutes in oven and turned oven
off and let it sit
covered for about 15 minutes.
leig@aol.com(Lei Gui)
http://www.geocities.com/Heartland/Meadows/3658 >>



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