Lamb pilaf

  • Portion size: Serves 4
  • 5 minutes to make, 25 minutes to cook
  • Difficulty: easy

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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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

  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.
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  5. Return the onion and lamb to the pan, season, cover and simmer gently for 10-12 minutes.
  6. Stir in 150g plump raisins and a handful of chopped fresh coriander, then serve

Nutrition

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

Karen Walsh

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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