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Middle Eastern Lamb Pilaf

A community recipe by

Not tested or verified by

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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.


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

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Middle Eastern Lamb Pilaf is a community recipe submitted by Coby and has not been tested by 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.
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