MC M. Eastern 40mins
4 Hot Lamb Grains
Dried Fruit Herbs Spices Nuts
Main course Gluten Wheat Free Eggless Middle East
˝lb Lean Lamb, fillet or leg
tbsp Vegetable Oil
Large Onion, chopped
Garlic Clove, crushed
teasp Ground Cumin
teasp Ground Cinnamon
teasp Saffron Powder
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.
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.
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.
Add the rice, stock, saffron and bay leaves to the chicken; bring to the boil. Cover 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, until golden, then pour over the pilaf.
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