Lamb pilaf with cabbage and caraway

This recipe requires preparation in advance!

This recipe is Turkish in origin and is delicious and inexpensive. Cabbage and caraway compliment each other so very nicely in this dish.

Lamb pilaf with cabbage and caraway

Servings:	Serves 4
Calories per serving:	615
Ready in:	4 hours 15 minutes
Prep. time:	3 hours 15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Odd, but rather good 4.7/5 A strange mixture to my taste, but love the caraway, really love it. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons olive oil
• 400 g (just shy of 1 lb) stewing lamb, cut into very small cubes 1 cm (½”)
• 1 tablespoon tomato puree
• ½ medium onion, peeled and grated
• 2" cinnamon stick
• 70g butter
• 3 teaspoons caraway seeds
• 175 g long grain rice (basmati by preference), rinsed
• ½ Medium cabbage (500 g) shredded in a food processor
• Bunch of fresh parsley, chopped

To serve

• 185g Tomato salad
• 200g Greek-style yogurt, mixed with 1 clove of Crushed garlic, a pinch of ras el hanout, sea salt and freshly ground black pepper
• Wedges of lemon

Method

1. Heat 1 tablespoon olive oil in a saucepan, quickly brown the lamb, reduce the heat, add the tomato puree, grated onion and cinnamon stick. Just cover with water and simmer, covered for 40 minutes. Season with salt and pepper
2. In a separate large pan, heat the butter and when foaming, add the caraway seeds and sauté for a minute
3. Add the rice and mix well to coat with oil
4. Mix in the lamb, its cooking juices, the cabbage and half the parsley
5. Add enough water to just cover the rice by 1cm (½")
6. Caver with a cartouche of greaseproof paper and a lid and heat for 8 minutes without stirring or fiddling with it
7. Take off the heat, remove the paper and leave to rest for 5 minutes, uncovered

• 

  Before the cartouche

• 

  The ingredients

Serving suggestions

Serve sprinkled with the remaining parsley, spiced Yogurt, tomato salad and lemon wedges

Variations

I added a couple of sticks of finely chopped celery because I had some lying around. This is a good dish for using up odds and sods.

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