TURKISH LAMB PILAU

Turkish lamb pilau image

Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

Previous Next

Ingredients

small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion , halved and sliced
2 cinnamon sticks, broken in half
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb or vegetable stock cube
12 ready-to-eat dried apricots
handful fresh mint leaves, roughly chopped

Steps:

Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium