Spiced lamb pilaf

Name: Spiced lamb pilaf
Yield: Serves 2-4
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

Easy
December 2013

Easy
December 2013

Test kitchen approved

Serves 2-4
Ready in 40 minutes

Choose a lean cut of lamb to make this spiced lamb pilaf recipe with, it will reduce the cooking time.

Dairy-free recipes

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

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

For 4 servings

Save recipe

Save

Save recipe Print

Rate

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

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.