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Lamb Pilau with Lentils, Currants and Almonds

Andy Baraghani
  • 150 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Lamb shoulder

1

Bay leaf, fresh

3/4 cup

Brown lentils

1/2 cup

Cilantro

1/2 cup

Currants

1 tsp

Orange, zest

2

Yellow onions

2 1/2 cups

Chicken stock

2 cups

Basmati rice

1/4 tsp

Black pepper, ground

1/8 tsp

Cardamom, ground

1/2 tsp

Cinnamon, ground

1/4 tsp

Red pepper flakes

1/2 tsp

Saffron, ground

1

Salt

1/2 tsp

Turmeric, ground

2 tbsp

Canola oil

1/3 cup

Almonds, toasted and roughly chopped

4 tbsp

Butter

3 tbsp

Water, orange blossom