Turkish Lamb Pilau
A fragrant Turkish-style lamb and basmati rice pilau with toasted pine nuts, sweet dried apricots, cinnamon, and fresh mint.
- 30 min
- 590 kcal
- Turkish
- Rice dish
Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
Dry-fry the pine nuts in a large pan until lightly toasted.
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Step 2:
Tip the toasted pine nuts onto a plate.
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Step 3:
Add the olive oil to the pan.
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Step 4:
Fry the chopped onion and cinnamon together until starting to turn golden.
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Step 5:
Turn up the heat and stir in the lamb.
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Step 6:
Fry until the lamb changes colour.
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Step 7:
Add the basmati rice and cook for 1 minute, stirring all the time.
1 min -
Step 8:
Pour in 500ml boiling water, crumble in the lamb stock cube, add the dried apricots, and season to taste.
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Step 9:
Turn the heat down, cover, and simmer for 12 minutes until the rice is tender and the stock has been absorbed.
12 min -
Step 10:
Toss in the toasted pine nuts and mint, then serve.
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