Spiced lamb pilaf

Spiced lamb pilaf
  • Serves icon Serves 2-4
  • Time icon Ready in 40 minutes

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

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
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

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

  1. 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.
  2. Add the lamb slices and stir to brown. Season well, then stir in the rice.
  3. 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.
  4. Scatter with toasted flaked almonds, carrot, a handful of raisins and chopped fresh coriander.

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