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Ottoman Pilaf��� HT� MC� Middle Eastern� 40mins

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This Middle Eastern dish is ideal for using up leftover meat or poultry from a roast. Needless to say, you can also use fresh meat or chicken so long as you allow extra cooking time at Stage 3.

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Serves 4 �� Hot Leftovers Meat Poultry Vegetables� Grains Dried Fruit� Spices� Herbs Nuts� Main Course� Gluten Wheat Free� Eggless

Ingredients
1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
� teasp Ground Cumin
� teasp Ground Cinnamon
450g/1lb Cooked Beef, Lamb, Chicken or Turkey, shredded
1 tbsp Tomato Pur�e
250g/9oz Long-grain Rice
600ml/20fl.oz. Fresh Stock
4 Broccoli Florets, chopped
2 Bay Leaves
2tbsp Freshly Chopped Parsley
50g/2oz Raisins
50g/2oz Flaked Almonds
Salt and Pepper

Instructions

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

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

3. Add the meat or poultry, tomato pur�e and rice to the saucepan and cook for 2-3 minutes, stirring to coat.

4. Add the stock, broccoli, bay leaves, parsley, raisins, almonds, salt and pepper, bring to the boil, 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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More Lamb� Recipes� | �General Lamb Preparation & Cooking Times�� |� Lamb Cuts�

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Serving Suggestions

Serve with a green vegetable

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Key techniques used in this recipe

Chop to � To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

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Tips, Options and Substitutions

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Main equipment required to make this recipe

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Chopping knife

Chopping Board

Saucepan

Mixing Bowl

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Make Ahead/ Freezing

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Related Recipes and Information

More Beef/Veal Recipes�

General Beef Prep & Cooking Times

Beef Cuts�

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