Lamb pilaf in Turkish

450-500 g lamb fillet
1 large onion
2 tbsp tomato paste
3 tbsp finely chopped parsley
100-120 g dried apricots
75 g peeled peanuts
450 g long-grain rice
pinch of cinnamon
40 g butter
white pepper
Lamb pilaf in Turkish
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The butter is heated in a skillet and fry until golden chopped onion. Add the lamb, cut into cubes, fry and put cinnamon, salt and pepper. Quickly replace the lid and leave to simmer for 10 minutes over low heat. Add the tomato paste and water so as to cover the meat and parsley. Allow to boil over low heat until the meat is tender. Peanuts are crushed. Once the meat is tender, add 2 and 1 / water, peanuts, bisected apricots and rice. Pot is sealed to stew products to full readiness. If neobkodimo make up water. Optional can be put and chopped dried chillies.
2 users
24 Jan 2009


It is very tasty! Although I have done it with dried figs, apricots think that is fresher. Finally scatter with roasted sesame. Super recipe!

Today I did. As I expected - very tasty, fresher than my version! I made some changes - round Turkish long grain rice instead - at the insistence of my son. Set amount of cinnamon is sparse (according to our taste) - I put 1/2 tsp and was perfect.

I'm glad you like it :)

very good ... BRAVO, today made it and was great :)

Music to my ears :)