Lamb pilaf
- Published: 28 Feb 13
- Updated: 18 Mar 24
Basmati rice is a store-cupboard staple and this spicy lamb pilaf with coriander, chilli and cardamom takes just 5 minutes to make and 25 minutes to cook.
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Serves 4
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5 minutes to make, 25 minutes to cook
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Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 400g diced lamb neck fillet
- 1 tbsp each ground cumin and ground coriander
- 1 tsp each ground cinnamon and ground cardamom
- 200g basmati rice
- Chilli flakes
- 350-400ml chicken stock
- 150g plump raisins
- Fresh coriander
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Method
- Heat 1 tbsp vegetable oil in a frying pan and gently fry a finely sliced onion for 10 minutes, then remove. Add 400g diced lamb neck fillet and brown all over.
- Add 1 tbsp each ground cumin and ground coriander, 1 tsp each ground cinnamon and ground cardamom, and a good pinch of chilli flakes. Fry for 2 minutes, then remove.
- Add 200g basmati rice to the pan, coat in the oil, then add 350-400ml chicken stock and bring to the boil.
- Return the onion and lamb to the pan, season, cover and simmer gently for 10-12 minutes.
- Stir in 150g plump raisins and a handful of chopped fresh coriander, then serve
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- Recipe from March 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 528kcals
- Fat
- 17.4g (6.7g saturated)
- Protein
- 24.3g
- Carbohydrates
- 65.9g (24.8g sugars)
- Fibre
- 1g
- Salt
- 0.5g
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This is a winner of a dish, quick & easy to make with lovely flavours. I make it a little prettier by finishing with pomegranate seeds (when in season) and toasted almonds