Greek lamb pilaf

Greek Lamb Pilaf

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Greek Lamb Pilaf Recipe - Pilafi Tas Kebab


2 lb. leg of lamb;
1 large onion, chopped;
1 lb. ripe tomatoes, peeled and finely chopped;
1 small red bell pepper, chopped;
2 Tbsp. tomato paste diluted in 1 cup water;
4 Tbsp. butter;
2 oz. dry white wine;
1 sprig each, fresh tarragon and oregano;
3 cups uncooked white rice;
1 cup chicken stock,
salt and pepper to taste.


Cut the lamb meat into 2-inch cubes. Brown meat in half of the butter in a large pan. Add onions and red pepper, and brown these too, for 5 minutes more. Deglaze with the wine and add tomatoes, tomato paste, fresh herbs and salt and pepper. Cook for about 5 minutes. Add the chicken stock. Cook over low heat until lamb is tender, aproximately 15 minutes. Cook rice as directed on package. Melt remaining butter and add it to rice. Mix the cooked rice and the pilaf sauce together and serve the pilaf in a large platter.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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