Lamb pilaf with cabbage and caraway

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This recipe needs advance preparation!
Lamb pilaf with cabbage and caraway
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:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
Before the cartouche
The ingredients

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


Ingredients

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To serve

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

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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