Mediterranean Cinnamon-Spiced Lamb Pilaf
Indulge in the rich and aromatic flavors of the Mediterranean with this Cinnamon-Spiced Lamb Pilaf. This delightful recipe combines tender chunks of lamb shoulder with caramelized onions, sweet raisins, and fragrant spices, creating a dish that is both comforting and exotic. The addition of cinnamon adds warmth and depth, perfectly complementing the savory notes of the lamb. Ideal for a family dinner or entertaining guests, this pilaf is sure to impress with its beautiful presentation and irresistible flavors. Serve it with a sprinkle of fresh parsley for a burst of color and freshness. Dive into this culinary adventure with every delicious bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Onions
2 large (or 4 medium) (sliced)
Boneless lamb shoulder
1 1/2 lbs (up to 2 lbs) (cut into 1-2 inch chunks)
Garlic cloves
4 (roughly chopped)
Tomatoes
2 cups (chopped (canned or fresh, undrained))
Raisins
1/2 cup (soaked in red wine)
Red wine
1 cup
Extra virgin olive oil
2 tablespoons
Salt
to taste
Pepper
to taste
Cinnamon sticks
2
Bay leaf
1
Pine nuts
1/2 cup
Long-grain rice (basmati)
1 1/2 cups
Fresh parsley leaves
for garnish (chopped)
Instructions
1
In a large deep skillet or flameproof casserole, heat the sliced onions over medium heat and cover the pan. Allow the onions to gently stew undisturbed while you prepare the lamb, garlic, and tomatoes.
2
In a small bowl, soak the raisins in red wine for 5-10 minutes to plump them up. After this time, uncover the skillet, stir the onions, and recover the pan.
3
Continue cooking the onions until they are slightly brown and caramelized, about 10 more minutes. Add the olive oil, increase the heat to medium-high, and sauté the onions until golden brown, stirring occasionally.
4
Add the chopped garlic to the pan, stir for a minute until fragrant, then incorporate the chopped tomatoes, soaked raisins with the wine, salt, pepper, cinnamon, bay leaf, pine nuts, and rice. Mix well to combine all ingredients.
5
Bring the mixture to a simmer and carefully add the lamb chunks along with 2 cups of hot water. Stir to combine, cover the pan, and let it cook on low heat for about 30 minutes. Check at the 20-minute mark to ensure the pilaf hasn't dried out; if necessary, add a splash of water and recover.
6
After 30 minutes, check the rice for doneness; if it needs more cooking time, add a little more water. Increase the heat to medium-high and cook until the rice is tender and the mixture is moist but not drowning in liquid.
7
Taste and adjust the seasoning with salt and pepper if needed. Remove from heat, garnish with fresh parsley, and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Cinnamon-Spiced Lamb Pilaf?
It is an aromatic Mediterranean dish featuring tender lamb shoulder, caramelized onions, raisins, and basmati rice seasoned with cinnamon, bay leaves, and pine nuts.
What cut of lamb is best for this recipe?
Boneless lamb shoulder is the ideal choice as it becomes very tender when simmered with the rice.
How should I prepare the lamb before cooking?
The lamb should be trimmed and cut into 1 to 2-inch chunks.
What type of rice is recommended?
Long-grain rice, specifically basmati, is recommended for its fragrance and fluffy texture.
Why are the raisins soaked in red wine?
Soaking the raisins for 5-10 minutes plumps them up and infuses them with the flavor of the wine before they are added to the pilaf.
Can I substitute the red wine?
Yes, you can substitute red wine with beef broth, pomegranate juice, or a non-alcoholic wine alternative.
Should the canned tomatoes be drained?
No, the tomatoes should be undrained as the juices provide essential moisture for cooking the rice.
How do I start cooking the onions?
Begin by heating sliced onions in a covered pan over medium heat to let them gently stew before browning them.
When do I add the olive oil to the onions?
Add the olive oil after the onions have stewed and begun to brown, then increase the heat to medium-high to finish caramelizing them.
How many garlic cloves are used in this recipe?
This recipe requires 4 garlic cloves, which should be roughly chopped.
What is the role of cinnamon in this dish?
Cinnamon adds a characteristic Mediterranean warmth and depth that complements the savory flavor of the lamb.
How much water is needed to cook the pilaf?
You will need to add 2 cups of hot water along with the lamb chunks.
What should I do if the rice is too dry during cooking?
Check the pan at the 20-minute mark; if it looks dry, add a small splash of water and continue cooking covered.
How long does the rice take to cook?
The mixture should simmer on low heat for approximately 30 minutes until the rice is tender.
Can I use ground cinnamon instead of cinnamon sticks?
Yes, you can substitute 2 sticks with about 1/2 to 1 teaspoon of ground cinnamon, though sticks are preferred for a more subtle infusion.
What type of cookware is best for this recipe?
A large deep skillet or a flameproof casserole dish with a tight-fitting lid is ideal.
What garnish is recommended for serving?
Freshly chopped parsley leaves are used as a garnish to provide color and a fresh flavor contrast.
Are there nuts in this recipe?
Yes, the recipe includes 1/2 cup of pine nuts for added texture and a nutty flavor.
Can I use fresh tomatoes instead of canned?
Yes, you can use 2 cups of fresh chopped tomatoes, ensuring you keep as much of their juice as possible.
Is this dish spicy?
No, it is highly aromatic and flavorful but not spicy in terms of heat.
How many onions do I need?
You will need 2 large onions or 4 medium-sized onions.
When do I add the pine nuts?
Pine nuts are added to the pan along with the garlic, tomatoes, rice, and spices before adding the water.
Can I substitute the pine nuts if I have an allergy?
You can use slivered almonds or simply omit the nuts entirely if necessary.
Is this recipe gluten-free?
Yes, as long as your ingredients (like the wine and broth/spices) are certified gluten-free, the base ingredients are naturally gluten-free.
Should the rice be pre-washed?
While the recipe doesn't explicitly require it, rinsing basmati rice until the water runs clear helps prevent it from becoming too sticky.
How do I know when the dish is finished?
The dish is done when the rice is tender and most of the liquid has been absorbed, leaving the mixture moist but not watery.
Can I make this with brown rice?
You can, but brown rice requires more liquid and a significantly longer cooking time (usually 45-50 minutes).
What is the best way to reheat leftovers?
Reheat leftovers in a pan with a splash of water or broth to keep the rice from drying out.
Can this recipe be doubled for a crowd?
Yes, this is an excellent dish for entertaining and can be doubled as long as you have a large enough pot.
Is there any dairy in this recipe?
No, this recipe is naturally dairy-free as it uses olive oil instead of butter.