Warm Syrian Lamb Pilaf
A hearty Middle Eastern-inspired dish featuring tender lamb and flavorful pilaf, perfect for a chilly evening.
Ingredients
- ●1 pound lamb shoulder
- ●1 cup pilaf rice
- ●2 cups warm water
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 teaspoon allspice
- ●1 teaspoon cumin
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
1. Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
2. Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 3
3. Remove the lamb from the pot and set aside.
- 4
4. Add the onion to the pot and cook until softened, about 5 minutes.
- 5
5. Add the garlic, allspice, cumin, salt, and pepper to the pot and cook for 1 minute.
- 6
6. Add the pilaf rice to the pot and cook for 1 minute, stirring constantly.
- 7
7. Add the warm water to the pot and bring to a boil.
- 8
8. Return the lamb to the pot, cover, and transfer to the oven.
- 9
9. Bake at 300°F (150°C) for 1 1/2 hours, or until the lamb is tender and the rice is cooked.
- 10
10. Fluff the pilaf with a fork and serve hot.
- 11
11. Slice the lamb against the grain and serve on top of the pilaf.