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 = 45What's this? |
Turkish Lamb with Saffron Rice and Peas
Servings = 2 | Serving size =4 ounces lamb with rice and peas
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
Note: Those who are gluten-sensitive will want to use a gluten-free stock.
| 1 tsp | extra virgin olive oil |
| 8 ounces | lean lamb shoulder |
| 1 small | white onion |
| 2 Tbsp | shelled pistachio nuts |
| 1/2 cup | jasmine rice |
| 1 1/2 cups | boiling water |
| 1/2 cup | low sodium chicken stock |
| 10 | threads saffron |
| 1 tsp | dried oregano |
| 1/8 tsp | ground allspice |
| 1/8 tsp | ground cinnamon |
| 1/4 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
| 2 tsp | honey |
| 1 cup | frozen peas |
Preheat the oven to 200°F (or the warm setting).
Place the oil in a large skillet over medium heat. Add the strips of lamb and sear lightly on all sides. Place the seared lamb on a plate and place the plate in a warm oven.
Add the onions and pistachio nuts to the pan and cook, stirring frequently, until the onions are soft.
Add the rice to the pan with the water, chicken stock, saffron, oregano, allspice, cinnamon, salt, pepper and honey.
Stir once and cook over medium-low heat for about 20 minutes until the rice is done. Add the peas to the rice. If there is little liquid left in the pan after the rice has cooked add about 2 - 4 tablespoons. Stir the peas in and then add the lamb. Cook over medium-low heat until the lamb is hot and serve.
Nutrition Facts
Serving size: 4 ounces lamb with rice and peas | Servings 2
Calories 518 | Calories from Fat 133
Amount Per Serving (% Daily Value)
Total Fat 15g (24%) | Saturated Fat 3g (17%)
Monounsaturated Fat 8g | Trans Fat 0g
Cholesterol 72 mg (24 %) | Sodium 471 mg (20 %)
Total Carbohydrates 61g (20%) | Sugars 12g
Dietary Fiber 6g (24%) | Protein 34g
Vitamin A 32% | Vitamin C 28 % | Calcium 8% | Iron 34%
Vitamin K 22 mcg | Potassium 745 mg | Magnesium 81 mg
"I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm."
-Robert Farrar Capon, Priest, Author
The refrigerator light goes on...
Lamb shoulder cutlets are sometimes available in the meat case already packaged. If not, ask the butcher to carve you small cutlets from the lamb shoulder. This is a great cut because it's lean and easy to handle.
This recipe is gluten-free as long as the beef stock used is gluten free. Check the label carefully.