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Source: America's Favorite Food Associations

Turkish Lamb Pilaf
A meal with some flavor for the whole family to enjoy.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 15-30 minutes
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1 1/2 pounds American lamb from sirloin, cubed
2 Tablespoon olive oil
1 cup uncooked white rice
1-inch piece ginger root, peeled
2 cups boiling water, salted
1/4 cup raisins, seedless
1/4 cup white currants
1/4 cup dried apricots
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon minced shallots
1 tablespoon fresh lemon juice
1/2 teaspoon dried coriander
1 Tablespoon olive oil
1/2 cups pine nuts, or pecans

Brown lamb cubes 3 minutes in olive oil. While browning cubes, cook rice with ginger root in boiling water until tender, about 25 minutes. While rice cooks, soak raisins, currants and apricots in hot water to cover; drain when plump. Remove ginger from cooked rice; drain any excess liquid and place rice in warm serving casserole. Add drained lamb cubes. Add pepper, cinnamon, nutmeg, shallots, lemon juice, coriander and olive oil to rice and lamb. Gently fold in raisins, currants and apricots. Sprinkle with pine nuts or pecans.

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