Lamb Pilau

This super-fragrant pilau (also known as pilaf) is the perfect dish for a cosy night in. The combination of tender lamb studded with spices...

This super-fragrant pilau (also known as pilaf) is the perfect dish for a cosy night in. The combination of tender lamb studded with spices, and rice is just delicious. I love adding dried apricots to this dish but it’s equally lovely with raisins. Add pine nuts for an extra bit of crunch and texture to the dish.

Lamb Pilau

Serves: 4

Lamb Pilau ingredients

• 75g pine nuts
• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, finely sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½tsp cinnamon
• 500g lamb, diced
• 250g uncooked basmati rice
• 500mL vegetable stock
• ½cup dried apricots
• Salt & pepper, to taste
• Small bunch fresh parsley or mint leaves

Lamb Pilau preparation

1. Toast pine nuts slightly in dry saucepan over low–medium heat. Leave to cool.
2. In same pan, heat olive oil on medium heat then add onion and cook for a few mins until soft. Add garlic, cumin, coriander, turmeric and cinnamon and cook for another 2 mins until fragrant.
3. Add lamb and turn heat to medium–high so it cooks quickly and is seared on outside.
4. Add rice and cook for 1 min, stirring frequently. Add vegetable stock and apricots and season to taste.
5. Turn heat down, cover and simmer for 10–12mins until the rice is tender andmost of the liquid has been absorbed. Add more water if mixture looks dry.
6. Finish with toasted pine nuts and parsley and serve immediately.