Lamb pilau

Prep: 5 mins

Cook: 25 mins

Serve up a full flavoured Asian basmati rice dish loaded with incredible 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

Handful raisins (optional)

Handful fresh mint leaves, roughly chopped

Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then remove to a plate.

Add the oil to the pan, then fry the onion and cinnamon together until they start to go golden.

Increase the heat, add the lamb and fry until the meat goes slightly brown then tip in the rice and cook for 1 minute, stirring continuously.

Pour in 500ml of boiling water, crumble in the stock cube, add the raisins and season to taste with salt and pepper.

Turn the heat down, cover and simmer for 12 minutes until the rice is tender and the stock has been absorbed.

Scatter in the pine nuts and mint and serve.

Serves
4

Preparation Time
5 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Vegetables, Rice, Lamb, Oil, Nuts, Stock/Broth

Recipe Type
Entertaining, Family Dinners

Level of Difficulty
Easy

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