Lamb Pilaf

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

I usually double this recipe and make it in my big LeC pot because it's so great as leftovers! Aussie TBSP are 20ml measures, so you'll want to use a heaped regular Tablespoon here. Metric measures.

Ingredients

Serves: 4

Metric Cups

1 tablespoon olive oil
1 onion (sliced)
500 grams minced lamb
1 teaspoon ground cinnamon
2 tablespoons tomato paste
500 millilitres long grain rice
750 millilitres chicken stock
83 millilitres currants
1 teaspoon salt
½ lemon juice
2 tablespoons fresh parsley
2 tablespoons pinenuts (toasted)

1 tablespoon olive oil
1 onion (sliced)
18 ounces ground lamb
1 teaspoon ground cinnamon
2 tablespoons tomato paste
18 fluid ounces long grain rice
26 fluid ounces chicken broth
3 fluid ounces currants
1 teaspoon salt
½ lemon juice
2 tablespoons fresh parsley
2 tablespoons pinenuts (toasted)

Method

Lamb Pilaf is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a large high sided frying pan with a lid. Add onion and cook on medium heat until browned.
Increase the heat to high. Add mince and cook until browned. If desired, drain fat from mince.
Add cinnamon and cook for 30 seconds. Add tomato paste; cook 2 minutes to cook out the tomato paste, stirring well to combine.
Add rice and stir to coat with the meat mixture. Add stock and currants along with a teaspoon of salt. Bring to the boil, reduce heat.
Cover with a tea towel and then lid. Cook for 30 minutes or until stock has been absorbed and rice is tender, Stir through lemon juice, parsley and pine nuts.
Serve immediately

Heat oil in a large high sided frying pan with a lid. Add onion and cook on medium heat until browned.
Increase the heat to high. Add mince and cook until browned. If desired, drain fat from mince.
Add cinnamon and cook for 30 seconds. Add tomato paste; cook 2 minutes to cook out the tomato paste, stirring well to combine.
Add rice and stir to coat with the meat mixture. Add stock and currants along with a teaspoon of salt. Bring to the boil, reduce heat.
Cover with a tea towel and then lid. Cook for 30 minutes or until stock has been absorbed and rice is tender, Stir through lemon juice, parsley and pine nuts.
Serve immediately