Lamb Lover's Pilaf Recipe -
Lamb Lover's Pilaf Recipe
  • READY IN 30 mins

Lamb Lover's Pilaf

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2004

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 to burn off. I also added couscous instead of the bulgar, and it seemed to be just as good. I added a little extra cinnamon, too. The raisins added just the touch of sweetness to compliment the dish, but my boyfriend hates raisins, so I drizzled a bit of honey over the top of his dish, and he said it complimented the flavors very well. I'm definitely keeping this to make again, and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy?

Most Helpful Critical Review
Feb 23, 2003

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.


12 Ratings

Jun 17, 2003

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.

Jul 01, 2009

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 is great and very different from what I usually eat!

Mar 02, 2009

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 was a complete meal!I could eat lamb every day lol and not tire of it...So I am always excited to find new recipes (excuses) to make it.THis is a keeper...THANK YOU for sharing this!

Jan 23, 2009

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

Dec 02, 2007

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 definitely superior. Thanks for sharing this recipe.

Jun 14, 2005

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


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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