A great way to use up a little leftover lamb, this lamb pilaf is full of flavor and a wonderfully comforting dish.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 2 -3
- 1 cup basmati rice 200g, soaked and rinsed at least 3 times ideally over a couple hours
- 7 oz lamb shoulder meat 200g, leftover or fresh (trimmed weight) - leg also fine
- 1 onion med-large
- 1 carrot large
- 1 tbsp vegetable oil plus some pieces of lamb fat to render, if possible, or around 1/2 tbsp more oil
- 1 clove garlic crushed or finely chopped
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves or allspice
- 2 cups water 480ml, hot
- 1/4 tsp salt approx
- 1/4 cup raisins 35g
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 1/3in/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 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.
Calories: 574kcal | Carbohydrates: 97g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 379mg | Potassium: 661mg | Fiber: 4g | Sugar: 3g | Vitamin A: 102.4% | Vitamin C: 12% | Calcium: 8.1% | Iron: 20.8%