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Lamb Pilaf
         HT  MC  M. Eastern   40mins

Serves 4     Hot  Lamb  Grains  Dried Fruit  Herbs  Spices  Nuts    Main  course  Gluten Wheat Free  Eggless  Middle East


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





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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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