Spiced lamb pilaf

  • Portion size: Serves 2-4
  • Ready in 40 minutes
  • Difficulty: easy

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

  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.
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  5. Scatter with toasted flaked almonds, carrot, a handful of raisins and chopped fresh coriander.

Nutrition

  • 476kcals Calories
  • 19.2g (4.3g saturated) Fat
  • 24.7g Protein
  • 45.7g (6.8g sugars) Carbs
  • 1g Fibre
  • 0.5g Salt

For 4 servings

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