Lamb Pilaf
Lamb pilaf with aromatic spices, toasted almonds, and sweet raisins offers a hearty, flavorful dish perfect for family dinners or special occasions.
Ingredients
- 4 Tbsp. butter ⓘ
- 3 lb. boned lamb, cut into 1-inch cubes ⓘ
- 1/2 to 1 tsp. cinnamon ⓘ
- 1 large onion, sliced thin ⓘ
- 1/2 tsp. pepper
- 1/4 to 1/2 tsp. garlic powder ⓘ
- 1 c. toasted almond slices ⓘ
- 2 c. uncooked rice ⓘ
- 1 c. white raisins ⓘ
- 2 tsp. salt ⓘ
- 1 can beef consomme or 2 bouillon cubes ⓘ
- 2 c. water ⓘ
Instructions
- In two batches, quickly brown half the lamb in 2 tablespoons of butter over high heat.
- Remove and set aside.
- Lower heat to medium and sauté onions, cinnamon, pepper, and garlic powder for 3 to 5 minutes until onions are opaque.
- Add the browned lamb back to the pan along with beef consomme or prepared bouillon and water.
- Bring to a boil, then stir in rice, salt, and raisins.
- Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 20 minutes.
- Stir in toasted almond slices before serving.
Tips & Substitutions
For a deeper flavor, consider marinating the lamb in yogurt and spices for a few hours before cooking. If you prefer a slightly sweeter pilaf, you can increase the amount of white raisins or add a handful of chopped dried apricots. Toasting the almonds enhances their flavor, so be sure to do this just before adding them to the dish.
Serving Suggestions
Serve the lamb pilaf with a fresh cucumber and tomato salad for a refreshing contrast. A dollop of yogurt on top can also add creaminess to each serving. This dish pairs beautifully with Mediterranean recipes, making it a great choice for a themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the pilaf and cover it with a lid while warming on the stove over low heat. This will help steam the rice and prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Pilaf contains roughly 1364 calories, with 22g protein, 113g carbohydrates, and 93g fat. It is an excellent source of protein (44% of the Daily Value) and iron (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2064mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of lamb?
Yes, you can substitute the lamb with chicken or beef, but cooking times may vary. Chicken will cook faster, so adjust the simmering time to avoid overcooking. For beef, particularly cuts like chuck or brisket, you may need to extend the cooking time for tenderness.
What can I serve with lamb pilaf?
Lamb pilaf is delicious on its own, but you can enhance your meal with sides like roasted vegetables or a simple yogurt sauce. Flatbreads or pita can also complement the dish, allowing guests to scoop up the pilaf easily.
Is this recipe suitable for meal prep?
Absolutely! This lamb pilaf keeps well and is perfect for meal prep. Just make sure to cool it completely before storing it in individual portions. Reheat as needed for a quick and satisfying meal throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).