Moroccan spiced lamb pilaf

Moroccan spiced lamb pilaf


13 people made this

About this recipe: In this beautiful, healthy and fragrant lamb dish boneless lamb meat, celery, bulgur wheat and onion are simmered in chicken stock with aromatic spices and topped off with raisins and slivered almonds. One bite and you'll think you're in the exotic tents of Morocco, belly dancing for joy!


Serves: 6 

  • 2 tablespoons vegetable oil, divided
  • 680g boneless lamb stew meat, cut into 1.5cm strips
  • 1/2 teaspoon Mediterranean seasoning blend
  • 1 onion, chopped
  • 2 sticks celery, minced
  • 140g dry bulgur wheat
  • 350ml chicken stock
  • 1 pinch ground cinnamon
  • 1 pinch ground allspice
  • 40g raisins
  • 40g flaked almonds

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat 1 tablespoon of oil in a large frying pan over medium high heat. Season lamb strips with Mediterranean seasoning blend and sauté in oil until browned. Remove from frying pan and set aside.
  2. Reduce heat to medium and heat remaining tablespoon of oil. Sauté onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
  3. Stir in reserved lamb, chicken stock, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.

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