Curried Spam Pilaf Recipes

Steps:

• Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Steps:

• In a large skillet, saute 1/4 cup onions and garlic in butter until tender.
• Stir in rice and curry powder.
• Saute for 2-3 minutes or until rice is lightly browned.
• In a saucepan, heat broth and salt.
• Pour over rice mixture; stir.
• Cover and simmer for 35-40 minutes or until rice is tender.
• Remove from the heat; stir in raisins, almonds and remaining onions.

Steps:

• Heat the oil in a medium saucepan over medium-high heat.
• Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
• Transfer to a plate.
• Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
• Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
• Return the lamb to the pan and stir to coat.
• Add the rice stock and 100ml of the yogurt and stir until well combined
• Season with salt.
• Cook, covered, for 2 minutes or until heated though.
• Stir in the peas.
• Remove from heat.
• Set aside, covered for 2 minutes or until the peas are heated through.
• Meanwhile, chop half of the coriander leaves and place in a small bowl.
• Add the remaining yogurt, and stir until well combined.
• Divide the pilaf among serving bowls.
• Top with a dollop of the yogurt mixture.
• Sprinkle with the remaining coriander leaves to serve.

Steps:

• In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Steps:

• Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
• Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
• Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
• Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
• Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
• Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
• Taste and adjust the flavors with the pepper.