Ottoman Pilafï¿½ï¿½ï¿½ HTï¿½ MCï¿½ Middle Easternï¿½ 40mins

ï¿½

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.

ï¿½

Serves 4 ï¿½ï¿½ Hot Leftovers Meat Poultry Vegetablesï¿½ Grains Dried Fruitï¿½ Spicesï¿½ Herbs Nutsï¿½ Main Courseï¿½ Gluten Wheat Freeï¿½ Eggless

Ingredients
1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
ï¿½ teasp Ground Cumin
ï¿½ teasp Ground Cinnamon
450g/1lb Cooked Beef, Lamb, Chicken or Turkey, shredded
1 tbsp Tomato Purï¿½e
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 sautï¿½ 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 purï¿½e 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.

ï¿½

More Lambï¿½ Recipesï¿½ | ï¿½General Lamb Preparation & Cooking Timesï¿½ï¿½ |ï¿½ Lamb Cutsï¿½

ï¿½

Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.