Turkish Lamb with Saffron Rice and Peas
Servings
2Serving size
4 ounces lamb with rice and peasThis recipe can be multiplied but leftovers are just fair.
Ingredients
| 1 tsp. Olive oil |
| 8 ounces Lamb shoulder (cut into 1/2 inch strips) |
| 1 small White onions (diced) |
| 2 Tbsp Pistachios, shelled |
| 1/2 cup White rice |
| 1 cup Water (boiling) |
| 1/2 cup No salt added vegetable stock (or chicken stock) |
| 1/8 tsp. Saffron |
| 1 tsp., leaves Dried oregano |
| 1/8 tsp. Ground allspice |
| 1/8 tsp. Ground cinnamon |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 tsp.. Honey |
| 1 cup Frozen peas (thawed) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.