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Lamb Pilaf

A community recipe by

Not tested or verified by Nigella.com

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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.

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)
  • 17⅔ ounces ground lamb
  • 1 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 18 fluid ounce long grain rice
  • 26 fluid ounce chicken broth
  • 3 fluid ounce 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
  • Tell us what you think