Lamb And Apricot Pilaf Recipes

Steps:

• In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
• Brown the lamb in batches, transferring it to the bowl.
• Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
• In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
• Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
• Add salt and pepper to taste and 4 cups of water.
• Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
• In a large casserole, spread 1/3 of the rice mixture in an even layer.
• Spoon ½ the lamb mixture over rice.
• Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
• Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
• Serve with yoghurt.

Steps:

• Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
• Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Steps:

• Heat butter in heavy pan and fry onion until golden.
• Add meat and brown on all sides.
• Season to taste with salt, pepper, turmeric and cinnamon.
• Mix in raisins and apricots.
• Add water (about 3/4 cup) to cover.
• Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
• Stir occasionally to prevent scorching, adding water if necessary.
• Texture should be thick but pourable.
• Boil 4 cups water, add 1/2 teaspoon salt and rice.
• Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender.
• Fluff with fork.
• Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
• Set over very low heat, stretch clean cloth over pot and place cover over cloth.
• Steam 20 minutes, or until rice is tender.

Steps:

• Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
• Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
• Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Steps:

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

Steps:

• 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top.
• 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet.
• 3. Add the chopped onion to the skillet, and sauté until transparent.
• 4. Brown the ground lamb with and in the same pan as the onion.
• 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy.
• 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish.
• 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished.
• 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer.
• 9. When the pilaf reaches the desired serving consistency, serve.

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Steps:

• Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
• Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.