Lamb Lover's Pilaf

Lamb Lover's Pilaf

9
KCFOXY 8

"If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
  2. Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
  3. Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.

Reviews

9
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems...

Most helpful critical review

I used lamb stew meat like the recipe said, but it turned out rather bland and chewy. I'd recommend trying it with higher quality meat.

Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems...

This looked quick, simple, and like something a 'little different' so I made it this evening. Very tasty! I didn't have bulghar at home so I used couscous - I think it worked out just fine.

This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors ...

Sooo good!I was a little leary to try it because I only had ground lamb on hand, but OH MY!I added a little extra bulgur to even out the lamb amount and also added a can of sliced carrots so it ...

This was perfect, oh my god I think we're having this every week!

This dish is an excellent adventure in Middle Eastern cooking! It's fairly simple to make. The raisins are essential! We substituted beef for lamb once, it turned out successful, but the lamb is...

delicious! not difficult at all, though a bit time consuming

I used lamb stew meat like the recipe said, but it turned out rather bland and chewy. I'd recommend trying it with higher quality meat.

This recipe is delicious. As usual, I didn't have all the ingredients handy and there's never enough time in the day. Instead of lamb, I used chicken and instead of Mediterranean seasoning are u...