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Spiced lamb pilaf

Spiced lamb pilaf

By Dylan El Khoury
15’ Prep time
30’ Cook time
45’ Total time
710 Calories
4 Serving

Summary

This pilaf brings together tender lamb mince, fluffy rice, the floral harissa paste, and bursts of flavour brought by the barberries.
Dylan El Khoury 0 Followers

Step by Step

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Step 1

Heat the olive oil in a heavy-based, wide saucepan and add the onion. Fry over a medium heat for about 8-10 minutes, stirring often, until soft and light brown. Stir in the lamb and brown all over, making sure any large clumps of meat are broken down.
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Step 2

Add the butter and, once melted, stir in the harissa, cinnamon stick and cumin. Mix in the rice. Add the hot stock, soya beans and barberries, and bring to the boil, then reduce the heat to low, cover tightly and cook for around 15-20 minutes, until the rice is tender.
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Step 3

Remove from the heat and, without removing the lid, leave to rest for another 15 minutes.
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Step 4

Fluff up the rice mixture with a fork, garnish with the chopped herbs and serve immediately. Delicious with the roast aubergines with tahini yogurt dressing on the side.

Ingredient

  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    1 tbsp
  • Ground cumin
    Ground cumin
    2 tsp
  • Basmati rice
    Basmati rice
    225 grams
  • Cinnamon stick
    Cinnamon stick
    1
  • Butter
    Butter
    2 tbsp
  • Coriander
    Coriander
    2 tbsp
  • Mint
    Mint
    2 tbsp
  • Rose harissa paste
    Rose harissa paste
    95 grams
  • Essential british lamb mince
    Essential british lamb mince
    500 grams
  • Cooks' ingredients chicken stock
    Cooks' ingredients chicken stock
    500 grams
  • Soya beans
    Soya beans
    100 grams
  • Tub cooks' ingredient barberries
    Tub cooks' ingredient barberries
    30 grams

Nutrition Facts

View nutrition facts
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