Lamb Lover's Pilaf So Tasty

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Lamb Lover's Pilaf

"If you want those restaurants with tapestries on the walls, pillows on the ground and little brass tables, you will revel in this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with tips of cinnamon, allspice and bird broth. Raisins and slivered almonds top off this lovely dish."

Ingredients :

• 2 tablespoons vegetable oil, divided
• 1 half of pounds boneless lamb stew meat cut into half of inch strips
• half teaspoon Greek-fashion seasoning
• 1 onion, chopped
• 2 stalks celery, minced
• 1 cup dry bulgur wheat
• 1 half of cups hen broth
• 1 pinch floor cinnamon
• 1 pinch floor allspice
• 1/4 cup raisins
• 1/4 cup slivered almonds

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

• Heat 1 tablespoon of oil in a massive skillet over medium excessive heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
• Reduce heat to medium and warmth closing tablespoon of oil. Saute onion and celery till tender, then upload bulgur wheat and retain cooking, stirring regularly, for an extra 5 minutes.
• Stir in reserved lamb, broth, cinnamon and allspice. Reduce warmth to low and simmer for 15 to 20 mins, protected, till liquid has been absorbed. Garnish with raisins and almonds and serve.

Notes :

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