How To Make Vegetable Pilau With Berbere Braised Lamb
This vegetable pilau filled with exquisite flavor from spices and veggies is paired with a rich and delicious berbere braised lamb you’d surely love!
Ingredients
For Berbere Braised Lamb:
- 2tbspvegetable oil
- 2lblamb shoulder,boneless, cut into 2-inch cubes
- salt and pepper,to taste
- 2medium red onions,finely minced
- ¼cupghee,clarified butter
- 4clovesgarlic,sliced
- 1tbspginger,minced
- 1tbsppaprika
- 1tspcayenne
- ½tspfenugreek,ground
- ¼tspnutmeg,ground
- ½tspcardamom,ground
- ¼tspcloves,ground
- ¼tspcinnamon,ground
- ¼tspallspice
- 2tbsptomato paste
- 2cupsbeef broth
For Vegetable Pilau:
- ¼cupghee,clarified butter
- 2medium red onions,sliced
- ½green cabbage,core removed, shredded
- 2cupscarrot,shredded
- 4clovesgarlic,minced
- 1tbspginger,grated
- salt and black pepper,to taste
- 1tbspcumin,ground
- 1tbspcurry powder
- 1tspcardamom,ground
- 2cupsbasmati rice
- 3cupswater
- 1bay leaf
- 1stickcinnamon
- 1star anise
- 2scallions,sliced
- ½cupcashews
- ¼cuppomegranate seeds
Instructions
Berbere Braised Lamb:
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Heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering.
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Add the lamb to the pot, season with salt and pepper, and brown on all sides for about 10 minutes.
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Remove the lamb from the pot.
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To the same pot, add the red onions and cook for about 15-20 minutes until brown.
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Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
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Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot.
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Reduce the heat to medium-low, so the sauce is at a gentle simmer, cover and cook for 1 hour, stirring occasionally until the lamb is tender.
Vegetable Pilau:
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Use a separate large, shallow pot, melt the ghee over medium heat.
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Add the sliced red onions and cook for about 20 minutes until soft and slightly caramelized.
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Add the cabbage, carrots, garlic, and ginger, and sauté until the vegetables have softened and cooked down.
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Season with salt, pepper, ground cumin, curry powder, and cardamom.
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Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise.
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Reduce the heat to low and cook for 20 to 25 minutes until water is absorbed and the rice is slightly fluffy.
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Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
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Create a small well in the middle of the rice, and spoon the lamb over the top.
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Serve garnished with scallions, cashews, and pomegranate seeds.
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Enjoy!
Nutrition
- Calories: 982.37kcal
- Fat: 60.87g
- Saturated Fat: 26.19g
- Trans Fat: 0.04g
- Monounsaturated Fat: 24.86g
- Polyunsaturated Fat: 5.37g
- Carbohydrates: 74.44g
- Fiber: 7.05g
- Sugar: 8.34g
- Protein: 36.27g
- Cholesterol: 152.60mg
- Sodium: 1378.25mg
- Calcium: 147.29mg
- Potassium: 1120.10mg
- Iron: 8.42mg
- Vitamin A: 525.93µg
- Vitamin C: 13.15mg
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