Lamb pilaf

Name: Lamb pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 -3
Ingredients: 1 cup basmati rice; 7 oz lamb shoulder meat; 1 onion; 1 carrot; 1 tablespoon vegetable oil; 1 clove garlic; ½ tablespoon ground cumin; ½ tablespoon ground coriander; ¼ teaspoon ground cardamom; ¼ teaspoon ground cloves; 2 cups water; ¼ teaspoon salt; ¼ cup raisins

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
2 -3
Calories
574 kcal
Course
Main Course
Cuisine
Turkish

Lamb pilaf

Sasha Velasquez

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A great way to use up a little leftover lamb, this lamb pilaf is full of flavor and a wonderfully comforting dish.

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Ingredients

Servings

1 cup basmati rice soaked and rinsed at least 3 times, ideally over a couple hours
7 oz lamb shoulder meat leftover or fresh (trimmed weight) - leg also fine
1 onion med-large (1 onion giving approx 2 cups once chopped)
1 carrot large (1 carrot giving approx 1 cup grated)
1 tablespoon vegetable oil plus some pieces of lamb fat to render, if possible, or around ½ tablespoon more oil
1 clove garlic crushed or finely chopped
½ tablespoon ground cumin
½ tablespoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon ground cloves or allspice
2 cups water hot
¼ teaspoon salt approx
¼ cup raisins

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Instructions

As above, do soak and rinse the rice a number of times before starting the dish - this helps to stop the rice clumping in the finished dish.
Dice the lamb small, approx ⅓in/1cm cubes, peel and slice the onion and peel and coarsely grate the carrot.
Heat the oil in a pan over a medium heat and add the lamb fat to render the fat - basically cook it and press it gently to release liquid fat. Remove the leftover pieces of fat.
Add the chunks of lamb if not already cooked or if pink and brown all over - will only take a minute - then remove and set aside.
Next, add the onion and soften, stirring regularly, around 5 minutes.
Add the carrot and garlic, mix and cook for another minute then add the spices and lamb and mix well.
Layer the drained rice over the top of the lamb mixture and flatten then carefully pour over the water and sprinkle the salt on top.
Reduce the heat slightly and cover the pan with a tight-fitting lid and allow the rice to steam.
Once the water is no longer over the top of the rice, after around 10 minutes, use the handle of a wooden spoon to gently poke a few holes in the rice to help it steam evenly. Cover again and steam for another 10-15 minutes until the rice on the top when you test it is just cooked.
Add the raisins, mix everything together and serve.

Notes

If the lid you use is not particularly tight fitting then I recommend you place a clean dish cloth on the inside around the lid to help with holding the steam inside the pot as the rice cooks.

Nutrition Information

Show Details

Calories 574kcal (29%) Carbohydrates 97g (32%) Protein 21g (42%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 40mg (13%) Sodium 379mg (16%) Potassium 661mg (19%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 5120IU (102%) Vitamin C 9.9mg (11%) Calcium 81mg (8%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 2-3

Amount Per Serving

Calories 574 kcal

% Daily Value*

Calories	574kcal	29%
Carbohydrates	97g	32%
Protein	21g	42%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	40mg	13%
Sodium	379mg	16%
Potassium	661mg	14%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	5120IU	102%
Vitamin C	9.9mg	11%
Calcium	81mg	8%
Iron	3.7mg	21%