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Méli Mélo Gourmand

pot pourri recipes

LAMB AND ALMOND PILAU Posté le Mercredi 18 Mars 2009 à 22h56



2 tbsp/30ml olive oil

2 tbsp/30ml vegetable oil

3 onions, quartered

1 lb/500g lean diced lamb

1 scant cup/7 oz/ 220g long grain rice

3 cups/24 fl oz/750ml boiling chicken or beef broth

1 tsp/5g dried thyme

1 tsp/5g dried oregano

freshly ground black pepper

1/2 cup/4oz/125g raisins

4 tbsp/2oz/50g whole almonds, toasted


How to do:


1.) Combine olive and vegetable oils together in a large saucepan over a low heat, add onoins and cook, stirring frequently, for 10 minutes or until onions are golden, remove from pan and set aside.

2.) Increase heat to high and cook lamb in batches for 4-5 minutes or until lamb is well browned. Remove lamb from pan and set aside.

3.) Wash rice under cold running water until water run clear. Drain well. Add rice to pan and cook, stirring constantly, for 5 minutes. Slowly stir boiling broth into pan. Add thyme, oregano, and black pepper to taste, then reduce heat, cover pan with a tight-fitting lid, and simmer for 20 minutes or until all liquid is absorbed. Return lamb and onions to pan, cover and cook for 5 minutes longer.

4.) Remove pan from heat and using a fork to fluff up rice mixture. Sprinkle with raisins and almonds and serve.


Note: When cooking pilau, it is important that the lid fits tightly on the pan. If the lid does not fit the pan tightly, first cover with aluminium foil, then with the lid.

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