Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, turkish lamb pilau. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Lamb fillet in a garlic cinnamon rice with dried apricots, pine nuts and fresh mint.
Turkish Lamb Pilau is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Turkish Lamb Pilau is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook turkish lamb pilau using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Turkish Lamb Pilau:
- Prepare 1 handful pine nuts
- Make ready 1 Tablespoon olive oil
- Get 1 large onion chopped
- Prepare 2 Cinnamon sticks broken in half
- Make ready 500 g Cubed neck of lamb
- Take 250 g Basmati rice
- Prepare 500 ml Boiling water
- Take 1 Lamb stock cube
- Make ready Handful mint chopped
- Take 12 Ready to eat dried apricots
It has a fascinating and ancient history, and can be found far and wide in countries radiating out from the Middle East, with a subtle change of vowels or consonants - plov in Uzbekistan, pilau in India, pilaf in Albania… This particular pilaf is cooked with butter, oil, and orzo. It's a nice side to serve with grilled meats, stewed dishes, and anywhere you would serve plain rice. If you want to transform it into an entree, try a Turkish rice pilaf with chicken and chickpeas. Wash and drain basmati rice with hot water.
Instructions to make Turkish Lamb Pilau:
- Gently dry fry the pine nuts until golden brown and set aside
- In a large frying pan add the olive oil, onion and cinnamon sticks and gently fry until turning golden brown.
- Add the cubed lamb and cook on a higher heat until brown.
- Add the rice and stir fry for 1 minute.
- Add the boiling water, stock cube and apricots and simmer until the rice is cooked and there is no liquid (about 12-15 minutes), add extra water if rice requires it.
- Once cooked add the pine nuts and chopped mint and serve.
Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. Kuzu tandır (koo-ZOO' tahn-DUHR') is the most beloved lamb dish in Turkish cuisine. It's lamb so fragrant and tender that it falls away from the bone and melts in your mouth like cotton candy. It's lamb so fragrant and tender that it falls away from the bone and melts in your mouth like cotton candy.
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