Home Cooks > Recipes > Lamb Pilaf
(Yield: 4 servings) 1 pound boneless lamb stew meat
1 tablespoon butter or margarine
3 tablespoons plus 1/4 cup Kikkoman Teriyaki
Marinade & Sauce, divided
2 tablespoons onion soup mix
2 cups boiling water
3/4 cup uncooked long grain rice
2 tablespoons chopped pimiento
- Cut lamb into 3/4-inch cubes. Melt butter in skillet with cover. Add lamb and brown. Stir in 3 Tbsp. teriyaki sauce, cover and simmer 50 to 60 minutes, or until lamb is tender (stir occasionally and, if necessary, add some water).
- Meanwhile, combine soup mix, boiling water, rice, remaining 1/4 cup teriyaki sauce and pimiento in 1-1/2-quart baking dish. Cover and bake in 350ºF. oven 25 to 30 minutes, or until rice is tender.
- Remove lamb from sauce and add to hot rice. Toss gently to combine.