Middle Eastern Lamb Pilaf

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

It's important that the lamb used in this isn't too fatty, it works better with reasonably lean lamb. *If the lid's not so tight fitting you can use a clean teatowel or foil between the lid and pan to help it seal well.

Ingredients

Serves: 4

1 tablespoon olive oil
1 medium sliced onion
18 ounces ground lamb
1 teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups long grain rice
3 cups chicken broth
⅓ cup currants
1 teaspoon salt
½ lemon juice
2 tablespoons chopped fresh parsley (or coriander)
2 tablespoons toasted pinenuts

Method

Middle Eastern 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/pot with tight fitting lid. Add onion and cook on medium heat until browned (browning the onion here is important, not just sweating the onion).

Increase heat to high, add mince and cook until browned, breaking up the meat with a spoon.

Add cinnamon and tomato paste and cook for 2 minutes stirring in well.

Add rice and stir to coat with meat mixture. Add stock, currants and salt. Bring to boil, reduce heat, cover* and cook for 30 minutes.

Stir through lemon juice gently as you fluff the mixture add the parsley or coriander and pine nuts and serve.