SPICED LAMB AND RICE WITH WALNUTS, MINT AND POMEGRANATE
A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds. Similar pilaf-style rice dishes are made all across the Middle East and into Asia. Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan. Pomegranate molasses is available in Middle Eastern groceries or online. It provides a sweet-sour, fruity undertone, but you may omit it and still get good results. Try a squeeze of lime instead.
Provided by David Tanis
Categories dinner, easy, casseroles, meat, one pot, main course
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)
- Season lamb pieces generously with salt and pepper. In a large heavy skillet or Dutch oven with a lid, heat oil over medium-high heat. Working in batches over high heat, brown the lamb pieces on both sides, removing them to a plate as they are cooked. (Don't crowd the pan or they won't brown nicely.)
- When all the lamb is browned and the pot is empty, reduce heat to medium high. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add raisins, pomegranate molasses (if using), cumin, coriander, allspice, mace, and cinnamon and stir to coat. Return lamb to the pot, along with any juices.
- Heat oven to 350 degrees.
- If using canned chickpeas, drain well. If using cooked chickpeas, drain and reserve the cooking liquid. Add drained chickpeas and rice to onion mixture and stir together. Turn heat to high and add 2 cups chickpea cooking liquid (or 2 cups water or broth, if using canned chickpeas). Bring to a boil, then reduce to a simmer. Cover tightly. Bake about 1 hour, until lamb is tender when probed with a fork and rice is cooked through. Let rest for at least 10 minutes before serving, or up to 30 minutes.
- Meanwhile, in a small skillet, melt butter over medium heat until it foams. Add walnuts and cook, stirring, until lightly browned, about 2 minutes. Salt lightly and set aside. Fluff the lamb and rice gently, lifting up from the bottom. Serve directly from pot or transfer to a serving platter. Sprinkle with walnuts, pomegranate seeds, mint and crushed red pepper. Pass a bowl of yogurt at the table.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 45 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 692 milligrams, Sugar 14 grams, TransFat 0 grams
SAVOURY LAMB MINCE (WITH POMEGRANATE MOLASSES)
Our son gave us a bottle of pomegranate molasses. I found this recipe while looking for ways to use it. It is really tasty, but a bit on the dry side. We used the baba ganouj as a sauce, and that worked really well.
Provided by JustJanS
Categories Lamb/Sheep
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pan, and add the onions and garlic.
- Cook over medium heat until golden and softened.
- Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
- Add the remaining herbs and spices and mix through.
- Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
- Serve with oven toasted Turkish bread and Baba Ganoush.
Nutrition Facts : Calories 860.4, Fat 71.4, SaturatedFat 26.7, Cholesterol 182.8, Sodium 158.8, Carbohydrate 9.6, Fiber 2.1, Sugar 2.9, Protein 44.7
SAVOURY MINCE
An old family favourite for a Sunday night dinner or a weekend breakfast. It is a basic recipe. You can add anything else you feel like to this recipe to make it go further, for example, peas, carrots or beans.
Provided by Chrissyo
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter or oil in a large pan, add onion and garlic.
- Sauté until onion is transparent.
- Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
- Drain fat or liquid residue.
- Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
- Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
- Slowly add the water to the mince mixture stirring all the time.
- Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
- If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
- Serve on buttered toast or with rice or mashed potatoes and steam vegetables.
Nutrition Facts : Calories 389.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 227.1, Carbohydrate 89.5, Fiber 1.9, Sugar 62, Protein 1
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
LAMB WITH CREAMY MINT SAUCE
Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
- Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.
Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
HOMEMADE POMEGRANATE MOLASSES
This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice.
Provided by quotPink Eyedquot J
Categories Sauces
Time 46m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Simmer and reduce until there is only 1 cup of liquid remaining.
- Chill.
Nutrition Facts : Calories 817.2, Fat 2.5, SaturatedFat 0.6, Sodium 69.5, Carbohydrate 206.5, Fiber 1.1, Sugar 197.4, Protein 1.6
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