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Pistachio Pilau of Lamb

Yields4 ServingsPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

This slow-cooking lamb dish from Afghanistan blends Middle-Eastern-type (and immune-healing) flavors for a taste sensation. Make it Paleo with cauliflower rice and spicy sweet potatoes. Eat it up ... FOR REAL!

 4 green New Mexican (Anaheim) chiles, roasted, peeled, stems and seeds removed, chopped
 2 medium onions, chopped (I used fennel bulbs)
 2 lbs boneless lamb, cut in 1 1/2-inch cubes
 4 tbsp ghee
 6 dried apricots
 ½ cup pistachio nuts
 1 tsp ground turmeric
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground cloves
 1 cup yogurt (I used coconut yogurt)
1

Roast the chiles by placing over an open flame one at a time until mostly blistered and black. Turn with tongs and adjust flame as needed. Place chiles in a bag (paper or plastic) and steam about 5 minutes. Rub skin off with fingers under running water. Slice open and remove ribs and seeds. Chop.

2

Saute the onions (or fennel) and lamb in the ghee until the lamb is browned.

3

Add the remaining ingredients along with 2 cups of water. Simmer 4 hours (I browned the fennel and lamb in a skillet and then added them and all other ingredients to slow cooker and simmered 4 hours also) or until the meat is very tender.

4

OPTIONAL: I like my sauce a little thicker, so mix 1-2 Tbsp. of tapioca or arrowroot starch with some liquid from the pan until blended, return it to the pan, and turn up the heat (or put the slow cooker on HIGH) until mixture is bubbly, which thickens the sauce.

Nutrition Facts

Serving Size 1/4 recipe

Servings 0

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