Spiced lamb pilaf
- Published: 30 Nov 13
- Updated: 18 Mar 24
Choose a lean cut of lamb to make this spiced lamb pilaf recipe with, it will reduce the cooking time.
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Ingredients
- 2 tbsp oil
- 1 red onion, sliced
- 1 tbsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground cardamom (crush the seeds from 10-12 cardamom pods in a pestle and mortar)
- 350g thinly sliced lamb leg steaks
- 200g basmati rice
- 375ml hot chicken stock
- 40g toasted flaked almonds
- 50g grated carrot
- A handful of raisins
- Chopped fresh coriander to serve
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Method
- Heat the oil in a large frying pan, then fry the onion for 10 minutes until soft. Stir in ground coriander, cinnamon and cardamom (crush the seeds from 10-12 cardamom pods in a pestle and mortar), then fry for a further 3 minutes.
- Add the lamb slices and stir to brown. Season well, then stir in the rice.
- Pour over the chicken stock, bring to the boil, then cover with a lid. Simmer gently for 20 minutes without lifting the lid, then remove the lid and fluff with a fork.
- Scatter with toasted flaked almonds, carrot, a handful of raisins and chopped fresh coriander.
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- Recipe from December 2013 Issue
Nutrition
For 4 servings
Nutrition: per serving
- Calories
- 476kcals
- Fat
- 19.2g (4.3g saturated)
- Protein
- 24.7g
- Carbohydrates
- 45.7g (6.8g sugars)
- Fibre
- 1g
- Salt
- 0.5g
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