Turkish lamb pilauby Brenda Stevens |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| small handful of flaked almonds; 1 tbsp olive oil; 1 large onion, halved and sliced; 2 cinnamon sticks, broken in half; 500g lean lamb neck fillet, cubed; 250g basmati rice; 1 lamb or vegetable stock cube; 12 ready-to-eat dried apricots; handful of fresh mint leaves, roughly chopped. |
| Recipe Method |
| Dry-fry the almonds in a large non-stick frying
pan until lightly toasted. Transfer to a plate. Add the oil to the frying pan and fry the onion and cinnamon until the onion starts to turn golden. Add the lamb and brown. Stir in the rice and continue to stir for 1 minute. Pour in 500ml of boiling water, add the stock cube and the apricots. Season to taste. Cover and simmer for about 12 minutes until the rice is cooked and the stock absorbed. Sprinkle over the almonds and chopped mint to serve. |
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