Braised Lamb Pilaf
A hearty, slow-cooked lamb pilaf dish from Croatia, featuring rich and dense flavors.
Ingredients
- ●1.5 pounds Lamb shoulderbone-in
- ●1 cup Pilaf rice
- ●2 tablespoons Vegetable oil
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 can Diced tomatoes
- ●2 cups Chicken broth
- ●to taste Salt
- ●to taste Black pepper
- ●chopped (for garnish) Fresh parsley
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for an additional 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 5
Add the diced tomatoes, broth, salt, and pepper. Stir to combine.
- 6
Bring the mixture to a boil, then cover and transfer to the oven.
- 7
Braise the lamb in the preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is tender.
- 8
About 30 minutes before serving, stir in the pilaf rice.
- 9
Return the pot to the stovetop and cook over medium heat, stirring constantly, until the rice is tender and the liquid has been absorbed.
- 10
Taste and adjust seasoning as needed.
- 11
Serve hot, garnished with chopped parsley.