Name: Afghanistan Lamb & Rice Pilaf
Yield: 4
Cuisine: Afghanistan
Ingredients: 2.00 lbs Lamb; 1.00 cup Rice; 1.00 tsp Ground cumin; 1.00 tsp Ground coriander; 1.00 tsp Ground turmeric; 1.00 tsp Ground cardamom; 1.00 tsp Ground cinnamon; 1.00 tsp Ground cloves; 1.00 tsp Ground black pepper; 2.00 tbsp Butter; 1.00 cup Chopped onion; 2.00 cups Water; 1.00 cup Chopped carrots; 1.00 cup Chopped celery; 1.00 cup Frozen peas; 1.00 cup Chopped fresh parsley; 1.00 tsp Salt; 1.00 tsp Ground black pepper

Afghanistan Lamb & Rice Pilaf

A delicious, traditional Afghan dish made with lamb and rice.

Preparation time: 15 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 590, Protein: 28g, Fat: 28g, Carbohydrates: 58g, Dietary Fiber: 5g, Cholesterol: 75mg, Sodium: 590mg, Potassium: 730mg, Vitamin A: 10%, Vitamin C: 10%, Calcium: 8%, Iron: 20%

This traditional Afghan dish is made with lamb, rice, spices, and herbs. The lamb is cooked until tender and the rice is cooked with a blend of spices and herbs for a unique flavor. The dish is then served with a side of vegetables and a dollop of yogurt.

Ingredients

2 lbs Lamb
1 cup Rice
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Ground turmeric
1 tsp Ground cardamom
1 tsp Ground cinnamon
1 tsp Ground cloves
1 tsp Ground black pepper
2 tbsp Butter
1 cup Chopped onion
2 cups Water
1 cup Chopped carrots
1 cup Chopped celery
1 cup Frozen peas
1 cup Chopped fresh parsley
1 tsp Salt
1 tsp Ground black pepper

rice Lamb pilaf Afghanistan Main Dish
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short description

Cut the lamb into cubes.
Combine the spices and herbs in a bowl.
Saute the onion in butter.
Add the lamb and spices to the pan.
Add the rice and vegetables and stir.
Add the water and bring to a boil.
Reduce the heat and simmer until the liquid is absorbed.
Garnish with parsley and serve.

detailed description

Cut the lamb into 1-inch cubes.
In a small bowl, combine the cumin, coriander, turmeric, cardamom, cinnamon, cloves, and black pepper. Mix together until combined.
In a large skillet, heat the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is softened.
Add the cubed lamb and the spice mixture to the pan. Cook for 5 minutes, stirring occasionally.
Add the rice and vegetables to the pan and stir to combine. Cook for 3 minutes.
Add the water and bring to a boil. Reduce the heat to low and simmer, covered, for 25-30 minutes, or until the liquid is absorbed.
Garnish with chopped parsley and serve.

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