Rice bowl with lamb and aromatic tomato-yogurt gravy from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • scallions
  • bay leaves
  • long grain rice
  • rosemary
  • fresh ginger
  • marjoram
  • onions
  • tomato paste
  • tomatoes
  • ground lamb
  • yogurt
  • dry white wine
  • cumin seeds
  • oregano
  • pimentón

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on June 20, 2019

    Pretty decent

  • DKennedy on August 19, 2015

    I did not make the rice. Instead, I served it in pitas, as suggested in the side note. The lamb is made into a meatloaf (no breadcrumbs) and comes out looking kind of like an ugly flat patty. Very unattractive but very tasty. The instructions tell you to cut the meatloaf into slices and then brown them. I did this and it was key. I think it would have been very dull without this extra step. I then chopped it into chunks, stuffed it into warm pita bread, along with the tomato gravy, tahini, cucumbers and tomatoes, and a lemon cumin yogurt sauce. My DH and son LOVED these and we ate the leftovers the next day.

  • Delys77 on September 10, 2013

    Pg. 14 Lovely little rice bowl with a sauce reminiscent of butter chicken and lovely lamb which really did remind me of gyros. The technique of processing, chilling, baking, and pan frying the lamb yilded a very tasty little tidbit. Couldn't find marjoram so used dried but it was fine. Might season the meatloaf a bit more aggressively.

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