Sweet Walnut Lamb Pilaf
- Recipe Yield : 4 Servings
Ingredients
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground cinnamon
- 1 pound lean, boneless lamb leg, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 cup (4 ounces) California walnut pieces
- 1 large onion, chopped
- 2 cups low-salt chicken broth
- One package (6.25 ounce) Near East Rice Pilaf Mix
- 1/2 cup thinly sliced dried apricots
- 1/4 cup minced fresh cilantro or parsley
Preparation Steps
- Combine cumin and cinnamon. Coat lamb cubes in 2 teaspoons spice mixture. Reserve remaining spice mixture.
- In large heavy skillet, heat California walnuts over medium-high heat. Cook and stir until golden and fragrant. Remove from skillet; set aside.
- Heat olive oil in skillet over medium-high heat. Add lamb; sauté until browned but still pink in center. Remove from skillet, and set aside.
- Add onion to skillet; saute until golden. Add broth; bring to a boil.
- Stir in rice pilaf mix, contents of Spice Sack, and remaining cumin mixture. Cover, reduce heat, and simmer 20 minutes.
- Stir in apricots; cover and simmer 5 minutes or until liquid is absorbed. Stir in lamb, cilantro, and walnuts, cook and stir 1 minute.
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