Spiced Lamb Pilaf | Rice Recipes | SunRice

Spiced Lamb Pilaf

< 1 Hour

Serves 4

Spiced Lamb Pilaf

Ingredients Method

Ingredients


Medium Grain Fried Rice 1kg

Method


  1. Heat 1 tablespoon of the oil in a large, heavy based fry pan over high heat. Cook the lamb, in batches for 1-2 minutes, until browned. Remove lamb from pan and set aside.

  2. Reduce the heat to medium, add remaining oil to fry pan and cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin, cinnamon and harissa, cook, stirring for 30 seconds until fragrant. Stir in the rice, stock and tomato. Return the lamb to the pan and season. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid. Cook, stirring occasionally, for 20-30 minutes or until the rice is tender and has absorbed the stock. Remove from the heat. Remove the cinnamon quill.

  3. Stir in chopped coriander, craisins and pine nuts. Top with yoghurt, pomegranate seeds and extra coriander. Serve.

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Spiced Lamb Pilaf

< 1 Hour

Serves 4

N/A

Ingredients


Method


  1. Heat 1 tablespoon of the oil in a large, heavy based fry pan over high heat. Cook the lamb, in batches for 1-2 minutes, until browned. Remove lamb from pan and set aside.

  2. Reduce the heat to medium, add remaining oil to fry pan and cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin, cinnamon and harissa, cook, stirring for 30 seconds until fragrant. Stir in the rice, stock and tomato. Return the lamb to the pan and season. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid. Cook, stirring occasionally, for 20-30 minutes or until the rice is tender and has absorbed the stock. Remove from the heat. Remove the cinnamon quill.

  3. Stir in chopped coriander, craisins and pine nuts. Top with yoghurt, pomegranate seeds and extra coriander. Serve.