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Family Lamb Pilaf HT MC 40mins

Serves 4     Lamb  Leftovers Vegetables Grains Dried Fruit Spices Herbs Nuts Main Course Gluten Wheat Free Eggless

1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
½ teasp Ground Cumin
½ teasp Ground Cinnamon
450g/1lb Cooked Lamb, shredded
1 tbsp Tomato Purée
250g/9oz Long-grain Rice
600ml/20fl.oz. Fresh Stock
225g/8oz Frozen peas
2 Bay Leaves
2 tbsp Freshly Chopped Parsley
50g/2oz Sultanas
50g/2oz Flaked Almonds
Salt and Pepper


1. Heat the oil and butter in a large saucepan, add the onion and garlic, and sauté gently for about 5 minutes until softened.

2. Add the cumin and cinnamon and sauté for a further 2-3 minutes.

3. Add the lamb, tomato purée and rice to the saucepan and cook for 2-3 minutes, stirring to coat.

4. Stir in the stock, peas, bay leaves, parsley, raisins, almonds, salt and pepper, bring to the boil, then reduce the heat, cover and cook gently for 15-20 minutes, stirring from time to time, until the rice is tender and the stock has been absorbed.


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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