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Serves 4 Hot Lamb Grains Dried Fruit Herbs Spices Nuts Main course Gluten Wheat Free Eggless Middle East Ingredients 750g/1 ˝lb Lean Lamb, fillet or leg Salt and Pepper 1 tbsp Vegetable Oil 50g/2oz Butter 1 Large Onion, chopped 1 Garlic Clove, crushed ˝ teasp Ground Cumin ˝ teasp Ground Cinnamon 6 Cardamoms, crushed 6 cloves ˝ teasp Saffron Powder 250g/9oz Long-grain Rice 600ml/20fl.oz. Fresh Stock 2 Bay Leaves 50g/2oz Raisins 50g/2oz Flaked Almonds
Instructions
1. Cut each lamb into cubes. Sprinkle lightly with salt and pepper. Heat the oil and half the butter in a large saucepan and fry the lamb until browned. Remove from the pan.
2. Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground cumin, cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.
3. Return the lamb to the saucepan, cover and cook over a gentle heat for 15 minutes, stirring from time to time so that the lamb is well coated.
4. Add the rice, stock, saffron and bay leaves to the chicken; bring to the boil. Cover and cook gently for 10 minutes.
5. Stir in the raisins and cook for a further 5-10 minutes until the rice is tender.
6. To serve - quickly fry the almonds in the remaining butter for 2-3 minutes, until golden, then pour over the pilaf.
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