You are sure to enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulghur and onion are graced with hints of cinnamon and allspice.
Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems to burn off. I also added couscous instead of the bulgar, and it seemed to be just as good. I added a little extra cinnamon, too. The raisins added just the touch of sweetness to compliment the dish, but my boyfriend hates raisins, so I drizzled a bit of honey over the top of his dish, and he said it complimented the flavors very well. I'm definitely keeping this to make again, and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy? - 25 Feb 2004 (Review from Allrecipes USA and Canada)
This looked quick, simple, and like something a 'little different' so I made it this evening. Very tasty! I didn't have bulghar at home so I used couscous - I think it worked out just fine. - 08 Feb 2001 (Review from Allrecipes USA and Canada)
This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors is great and very different from what I usually eat! - 30 Jun 2009 (Review from Allrecipes USA and Canada)