Turkish Lamb Pilau

Turkish Lamb Pilau
  • Author: Anonymous

With a fragrant medley of spices and succulent pieces of lamb, this Middle Eastern-inspired lamb and apricot pilaf will take your taste buds on a culinary journey. Fragrant cinnamon, sweet dried apricots, and nutty pine nuts or almonds come together to create a delightful blend of flavors and textures in this hearty and comforting dish. Give it a try for a satisfying meal that's perfect for any occasion.

— Constant Cookbook

Ingredients

  • small handful pine nuts or flaked almonds
  • 1 tbsp olive oil
  • 1 large onion , halved and sliced
  • 2 cinnamon sticks, broken in half
  • 500g lean lamb neck fillet, cubed
  • 250g basmati rice
  • 1 lamb or vegetable stock cube
  • 12 ready-to-eat dried apricots
  • handful fresh mint leaves, roughly chopped

Instructions

  • Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
  • Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

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Prep Time

PT30M

Yield

Serves 4

Nutrition

  • Calories: 584 calories
  • Fat Content: 24 grams fat
  • Saturated Fat Content: 9 grams saturated fat
  • Carbohydrate Content: 65 grams carbohydrates
  • Fiber Content: 3 grams fiber
  • Protein Content: 32 grams protein
  • Sodium Content: 1.4 milligram of sodium