Lamb pilaf
Recipe by Alan Ball
1 ½ cups long grain rice, uncooked
1 lb ground lamb
1 ¾ cups low-sodium chicken broth
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter, melted
¼ teaspoon ground cumin
½ teaspoon salt
1/2 teaspoon ground black pepper
Prep. Time → 5 min
Cook Time → 30 min
1. In a large pan, saute onions and garlic in butter until soft. Add ground lamb and stir, heating until browned. Be sure to use your spoon or a spatula to break up the meat as it cooks. Think meat sauce for spaghetti consistency for the meat.
2. Pour in chicken broth and bring to a boil. Stir in rice, cumin, salt and pepper, cover, and reduce heat.
3. Simmer on low heat for twenty five minutes. Remove from heat and let sit, covered, for 3-5 minutes. Serve immediately. sorry about no images!
main courses November 08, 2011 18:19
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