A recipe for Lamb Pilav from ” Moro- the Cookbook”.
Ingredients
- 2 tbsps olive oil
- 400 g stewing lamb cut in pieces no more than 1 cm square
- 1 dssp tomato puree
- 1/2 medium onion finely grated
- 1/2 cinnamon stick
- 75 g butter
- 2 tsps caraway seeds
- 175 g basmati rice washed and soaked in salted water for 3 hours
- 500g white cabbage finely shredded
- 1 small bunch fresh flat leaf parsley roughly chopped
- sea salt and black pepper
To serve
- 200 g greek yoghurt seasoned with a crushed garlic clove, salt and pepper
- 1 lemon cut in wedges
Servings:
Instructions
- Heat 1 tbsp of the olive oil in a saucepan over a medium heat and add the lamb, tomato puree, grated onion and the cinnamon. Cover with water and bring to a gentle simmer.
- Cook for 30-40 minutes until the lamb is tender. Remove from the heat and season with salt and pepper.
- Heat the butter in another large saucepan until it begins to foam. Add the caraway and fry for a minute. Add the rice and cook for a further minute before adding the lamb and its juices, together with the cabbage and half the parsley.
- Add water to bring the level of the liquid to about 1 cm above the rice.Cover with greaseproof paper and a lid, and steam for 8 minutes.
- Remove the lid and paper and let the rice sit for another 5 minutes, then sprinkle the remaining parsley on top.
- Serve with a salad, the seasoned yoghurt and wedges of lemon.
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