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Lamb/veal Pilaf

500 g shoulder of lamb (1 lb)
2 onions -- chopped
125 g butter or margarine -- halved (8 ozs)
1 cup long grain rice
2 cups stock (500 ml) or water and stock cubes
1/2 tsp oregano
salt and pepper
1 tbsp tomato paste
1 tbsp melted butter or margarine -- extra
1/2 cup seeded raisins (optional)


The lamb should be cut into small cubes of about 1. 5 cm. (1/2 inch)

Sauté lamb and onions in half the butter/margarine until meat is brown and onions golden. Place meat in slow cooker.

Add other half of the butter/margarine to fry pan, fry rice and cook, stirring, until rice is coated with butter/margarine. Do not allow the rice to brown. Coating the rice like this stops it from getting soggy. Add to meat with stock, oregano and seasoning.

Cover and cook on High for 2 to 3 hours. You can determine how much time is needed by checking on the rice. If it is no longer crunchy but not yet mushy, it is done. Give a light stir through several times during cooking.

Combine tomato paste and melted butter/margarine and add to pilaf.

Stir in raisins (if used) and turn to High for 10-15 minutes.


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