Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, July 08, 2015

Lamb Pilaf with Artichokes

(Kuzu Etli Enginar Pilavi)

Lamb Pilaf with Artichokes
~250g (1⁄2 lb) lamb cubes
1⁄2 cup warm water (for lamb)
4 medium-sized artichokes, cleaned & cut in bite size
2 green onions, thinly sliced
1 cup rice, rinsed
11⁄2 cups warm water
1 tbsp butter

Zest of half lemon
Dill, chopped

Cook the lamb cubes in a medium-sized pot at medium heat until there is no liquid left. Add the 1⁄2 cup of hot water. Cook at medium-low heat until the lamb pieces are tender and all the water evaporates.

Place the artichokes, green onions, rice, butter, salt and pepper in layers over the lamb. Slowly pour in the water.

Cover and turn the heat down to low and cook until the rice absorbs all the water. Remove the cooking pot from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid back on. Let the Pilaf stand for about 5 minutes.

Garnish with lemon zest and chopped dill and serve.

Makes 2 servings.



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