Lamb pilaf

Lamb pilaf
  • Serves icon Serves 4
  • Time icon 5 minutes to make, 25 minutes to cook

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.

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
Calories
528kcals
Fat
17.4g (6.7g saturated)
Protein
24.3g
Carbohydrates
65.9g (24.8g sugars)
Fibre
1g
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. Add 200g basmati rice to the pan, coat in the oil, then add 350-400ml chicken stock and bring to the boil.
  4. Return the onion and lamb to the pan, season, cover and simmer gently for 10-12 minutes.
  5. Stir in 150g plump raisins and a handful of chopped fresh coriander, then serve

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  1. 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

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