Crimean Tatar Lamb and Rice Pilaf
A fragrant one-pot dish with tender lamb, aromatic rice, and warm spices, reflecting Crimea's culinary heritage. This Mediterranean recipe, ready in about 45 minutes, pairs ground lamb, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground lamb
- 2 tablespoons vegetable oil
- 1 large onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup long-grain rice
- 1.5 cups chicken broth
- 1/4 cup fresh mint
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 pound ground lamb and cook until browned, breaking into small pieces, about 5 minutes. Drain excess fat.
- Step 2: Add 1 large onion, finely diced, and 2 garlic cloves, minced. Cook for 3 minutes until onion is soft. Stir in 1 teaspoon ground cumin and 1/2 teaspoon ground coriander, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup long-grain rice, rinsed, and 1.5 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in 1/4 cup fresh mint, and let stand covered for 5 minutes before serving.
