It's purple

Honestly. Purple. What is it? Mediterrranean Lamb Pilaf, from the 04-05/06 issue of Eating Well. My result doesn't look as good as the picture in the magazine. I think that's because I chopped the figs & olives smaller than they seem to have. Everything kind of mixes together, and it's hard to see what you're eating.

It's not hard to get beyond the purple, though. I've made (and eaten) things that look worse. The flavor of this pilaf is good too. I used lamb leg, and it was very tender. The saltiness of the olives meld together nicely with the sweetness of the figs, and is balanced out beautifully with the bulk of the bulgur.

Although I do give this recipe a thumbs up, I doubt I will repeat it. I just don't think I love it enough to pay top price for great lamb.


* Exported from MasterCook *

Mediterranean Lamb Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup low-sodium defatted chicken broth
3/4 cup pomegranate juice
1/2 teaspoon salt
1 cup bulgur
1 tablespoon extra-virgin olive oil
1 pound eggplant -- japanese, diced
1 pound lamb leg -- boneless, trimmed, and cut into 1/2-inch cube
2 garlic cloves -- minced
1 teaspoon garam masala
12 dried figs -- coarsely chopped
10 kalamata olives -- pitted and chopped
1/4 cup slivered almonds -- lightly toasted
1 tablespoon fresh mint -- chopped, optional

Combine broth, pomegranate juice and salt in a large saucepan. Bring to a boil over high heat. Remove from heat, stir in bulgur, cover and let stand until most of the liquid is absorbed, about 25 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, cook, stirring occasionally, until softened and lightly browned, 9 to 10 minutes. Transfer to a plate. Add lamb to the pan and cook, stirring often, until browned, 3 to 5 minutes. Add garlic and garam masala, and cook, stirring often, until the lamb is cooked through, about 3 minutes more. Reduce heat to medium. Add figs, olives, the bulgur, and eggplant to the pan; cook, stirring often, until heated through, 1 to 2 minutes. Transfer to a large serving bowl or platter and garnish with almonds and mint, if desired.

Source:
"EW 04-05/06"
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Per Serving (excluding unknown items): 424 Calories; 18g Fat (36.9% calories from fat); 17g Protein; 53g Carbohydrate; 11g Dietary Fiber; 41mg Cholesterol; 428mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0