Greek Lamb Pilaf with Cinnamon
Transform your dinner table with this fragrant and hearty Greek Lamb Pilaf with Cinnamon—a tantalizing blend of tender lamb, aromatic spices, and fluffy basmati rice. This one-pot dish captures the essence of traditional Greek flavors, with warm cinnamon and allspice enhancing the natural richness of seared lamb shoulder. Simmered in a savory combination of chicken or lamb stock and juicy tomatoes, the rice absorbs every bit of flavor, creating a comforting yet elegant meal. Topped with fresh parsley and optional toasted pine nuts for added texture and freshness, this pilaf is perfect for family dinners or special gatherings. Ready in just over an hour, it makes an impressive yet easy-to-prepare dish that brings bold Mediterranean vibes to your home.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, diced
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground allspice
- 1.5 cups long-grain rice (such as basmati)
- 3 cups chicken or lamb stock
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons pine nuts, toasted (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 stick cinnamon stick
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the diced lamb with salt and pepper, then sear the pieces in the hot oil until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic, ground cinnamon, ground allspice, and cinnamon stick, and cook for another 1 minute until fragrant.
Return the lamb to the pot, then add the rice and stir to coat the grains in the spices and oil.
Pour in the chicken or lamb stock and diced tomatoes. Stir to combine, then bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the cinnamon stick.
Fluff the pilaf with a fork, then stir in the chopped parsley and toasted pine nuts if using.
Serve the pilaf warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.8 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
