Turkish Lamb Pilau
Fragrant spiced lamb simmered with fluffy basmati rice, sweet apricots and toasted pine nuts.
Ingredients
Handful (approx. 25g) pine nuts50g
1 tbsp olive oil500ml
1 large onion, chopped1 pcs
2 cinnamon sticks6 pack
500g lamb mince500g
250g basmati rice1kg
1 lamb stock cube8 pack
12 dried apricots, roughly chopped250g
Handful fresh mint, roughly chopped30g
Method
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £9.76 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£15.86 est. · serves 4