Best Curried Rice Pilaf With Lamb Recipes

CURRIED RICE PILAF WITH LAMB

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

RICE PILAF WITH LAMB

Steps:

• Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
• Preheat oven to 350°F.
• Melt butter in roaster over medium high heat.
• Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
• Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
• Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
• When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
• When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
• Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
• Serve onto a warm platter or plates.

KORMA-CURRIED LAMB PILAF

Steps:

• Heat the oil in a medium saucepan over medium-high heat.
• Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
• Transfer to a plate.
• Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
• Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
• Return the lamb to the pan and stir to coat.
• Add the rice stock and 100ml of the yogurt and stir until well combined
• Season with salt.
• Cook, covered, for 2 minutes or until heated though.
• Stir in the peas.
• Remove from heat.
• Set aside, covered for 2 minutes or until the peas are heated through.
• Meanwhile, chop half of the coriander leaves and place in a small bowl.
• Add the remaining yogurt, and stir until well combined.
• Divide the pilaf among serving bowls.
• Top with a dollop of the yogurt mixture.
• Sprinkle with the remaining coriander leaves to serve.

CURRIED LAMB ON RICE

Steps:

• Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
• Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
• Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
• Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
• Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.