Middle Eastern lamb pilaf

Middle Eastern lamb pilaf

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 505 kcal
, Fat: 15 g
, Carbohydrate: 62 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g leg of lamb
1 tbsp peanut oil
2 tbsp Fine Food Dukkah


1 onion
2 garlic cloves
¼ tsp salt
250 g long grain rice
4 dl meat bouillon


100 g dried apricots
salt and pepper to taste
½ lemon
2 tbsp peppermint
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How it's done

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Cut the lamb gigot into strips approx. 1 cm wide.

Mix the oil and spice mixture well in a bowl. Add the meat, mix, cover and marinate for approx. 30 mins.


Cut the onions into segments, finely slice the garlic and set aside.

Heat the oil in a cooking pot. Brown the meat in batches for approx. 1 1/2 mins. per batch, remove from the pan, season with salt.

Reduce the heat, wipe the remaining cooking fat from the pan, add a little oil if necessary. Sauté the onions, adding the garlic for a short time.

Add the rice and sauté, stirring, until translucent. Add the stock, bring to the boil, reduce the heat.


Halve the apricots and add to the pan with the meat, cover and simmer for approx. 20 mins. without stirring, until all the liquid has reduced. Season the lamb pilaf, plate up, drizzle with lemon juice and scatter with mint.


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