Lamb Lover's Pilaf So Tasty

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Lamb Lover's Pilaf

"If you like the ones restaurants with tapestries at the partitions, pillows on the floor and little brass tables, you will enjoy this tackle Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with suggestions of cinnamon, allspice and fowl broth. Raisins and slivered almonds top off this cute dish."

Ingredients :

2 tablespoons vegetable oil, divided
1 half of pounds boneless lamb stew meat reduce into half of inch strips
1/2 teaspoon Greek-style seasoning
1 onion, chopped
2 stalks celery, minced
1 cup dry bulgur wheat
1 half cups fowl broth
1 pinch floor cinnamon
1 pinch ground allspice
1/four cup raisins
1/4 cup slivered almonds

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

Heat 1 tablespoon of oil in a huge skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil till browned. Remove from skillet and set apart.
Reduce heat to medium and warmth remaining tablespoon of oil. Saute onion and celery until gentle, then add bulgur wheat and hold cooking, stirring frequently, for an additional five minutes.
Stir in reserved lamb, broth, cinnamon and allspice. Reduce warmness to low and simmer for 15 to 20 mins, included, until liquid has been absorbed. Garnish with raisins and almonds and serve.

Notes :

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