Lamb Pilaf

Lamb Pilaf

Tired of turkey and leftovers but don't have the energy to cook up a feast well....I love one dish meals and here's one that's easy and got some ethnic flavors that will not disappoint! If you don't like lamb, you can substitute ground beef or turkey but like I always say...if you don't like the taste of lamb there's two reasons:

1) Whoever made it doesn't know how to cook lamb.
2) You didn't get good quality lamb meat.

So I urge you to give lamb a try. This recipe is especially good to ease into eating lamb because it calls for ground lamb so it's a lot harder to mess up the meat!

Lamb Pilaf
1 pound ground lamb
1 onion (diced)
2 tomatoes (diced)
2 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground cayenne (red hot) pepper
1/2 teaspoon all spice
2 teaspoons salt
sprinkle of black pepper
2 tablespoons olive oil
4-6 cups cooked white rice (should be warm)
2 pieces flatbread, lavash or tortillas (baked in the oven till crisp and cut into triangular pieces)

Make sure to get good ground lamb.

Dice the tomatoes and onions about the same size.

Saute the onions in the olive oil until soft then add the tomatoes, garlic, ground lamb and all the spices.

Saute on medium heat until the tomatoes break down and the meat is cooked.

Your mixture should be a bit "saucy." If it is dry, add 1/2 cup water to your mixture.

Add cooked rice to your meat mixture and fold together. Turn heat down to low and continue to fold mixture together. Once fully together, leave the pan on the burner but turn the heat off and cover to heat through. Leave covered on stove for 10-15 minutes.

I love serving this rice with crispy pita, lavash or tortilla chips.

The rice soaks up all that moisture and flavor from your meat mixture.

If you like your food a little spicier (like I do) sprinkle the top of your rice with more ground cayenne (red hot) pepper before serving.

Make sure to scoop up the rice with the chips!