Turkish Lamb Pilaf

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat. Add the lamb pieces and sear them until browned on all sides. Remove the lamb from the pan and set aside.
2. 2.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the cumin, paprika, and cinnamon to the pan and stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pan and mix it with the onion and spice mixture.
5. 5.
   Add the rice to the pan and stir to combine with the lamb and spices.
6. 6.
   Pour in the chicken or vegetable broth and season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
8. 8.
   Remove the pan from the heat and let it rest, covered, for 5 minutes.
9. 9.
   Fluff the pilaf with a fork and garnish with fresh parsley or dill before serving.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into bite-sized pieces.
• Rice — Long-grain rice works best for this recipe as it absorbs the flavors without becoming mushy. Rinse the rice before using to remove any excess starch.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the rice while it's cooking.
• If you prefer a spicier pilaf, add a chopped chili pepper or a pinch of red pepper flakes to the onion and garlic mixture.
• To make the dish more colorful, you can add diced bell peppers or carrots along with the onions.

Serving advice

Serve the Turkish Lamb Pilaf hot as a main course. It pairs well with a side of yogurt or a fresh salad.

Presentation advice

To enhance the presentation, you can mold the pilaf into a round shape using a small bowl or ramekin. Invert it onto the serving plate and garnish with a sprig of fresh herbs.