Lamb Pilaf HT
MC M. Eastern 40mins
4 Hot Lamb
Grains Dried Fruit Nuts Main Course Gluten Wheat Free
Eggless Middle East
½ lb Lean Lamb, fillet or leg
tbsp Vegetable Oil
Large Onion, chopped
Garlic Clove, crushed
teasp Ground Cumin
teasp Ground Cinnamon
½ teasp Saffron Powder
pt Fresh Stock
Cut the lamb into small cubes. Sprinkle lightly with salt and pepper. Heat the oil
half the butter in a large saucepan and fry the lamb until browned. Remove
Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground
cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.
Return the lamb to the saucepan, cover and cook over a gentle heat for 15
stirring from time to time so that the lamb is well coated.
Add the rice, stock, saffron and bay leaves to the chicken; bring to the boil.
and cook gently for 10 minutes.
Stir in the raisins and cook for a further 5-10 minutes until the rice is
To serve - quickly fry the almonds in the remaining butter for 2-3 minutes,
golden, then pour over the pilaf.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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