Turkish Lamb Pilau

  • 26 Oct - 01 Nov, 2019
  • Mag The Weekly
  • Cookery


Ingredients

· Handful pine nuts or flaked almonds

· 1 large onion halved and sliced

· 2 cinnamon sticks broken in half

· 500 g basmati rice

· 1 lamb or vegetable stock cube

· 12 ready-to-eat dried apricot

· Handful fresh

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 one 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.

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