Turkish lamb pilau — fragrant spiced lamb and rice cooked with cinnamon, sweet apricots and toasted pine nuts, finished with fresh mint. A warming, comforting one-pot meal.
- Handful Pine Nuts
- 1 tablespoon Olive Oil
- 1 Large Chopped Onion
- 2 Cinnamon
- 500g Lamb
- 250g Basmati Rice
- 1 Lamb Stock
- 12 Dried Apricots
- Handful Mint
Video
Preparation
- Dry-fry the pine nuts 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, and fry until the meat changes colour, then tip in the rice and cook for 1 minute, 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 minutes until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
