Lamb Pilau Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 20 Min
Ready In2 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings8
Ingredients
| 40 g / 1 1/2 oz / 3 tbsp butter | ||
| Onion | 1 Large, finely chopped | |
| 450 g / 1 lb lamb fillet, cut into small cubes | ||
| 2.5 ml / 1/2 tsp ground cinnamon | ||
| 30 ml / 2 tbsp tomato puree | ||
| 45 ml / 3 tbsp chopped fresh parsley | ||
| 115 g / 4 oz / 1/2 cup ready-fo-eat dried apricots, halved | ||
| 75 g / 3 oz / 3/4 cup pistachio nuts | ||
| 450 g / 1 lb long grain rice, rinsed | ||
| Ground black pepper | 1 To taste | |
| Flat leaf parsley, to garnish | ||
| Salt | To Taste | |
Directions
1. Heat the butter in a large heavy-based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.
2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 1/2 hours, until the meat is tender. Chop the pistachio nuts.
3. Add enough water to the pan to make up to about 600 ml / 1 pint / 2 1/2 cups liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with pine nuts before serving.
2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 1/2 hours, until the meat is tender. Chop the pistachio nuts.
3. Add enough water to the pan to make up to about 600 ml / 1 pint / 2 1/2 cups liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with pine nuts before serving.
Chef
