Main Plate
Turkish lamb pilau
A Turkish lamb pilau with basmati rice, toasted pine nuts and dried apricots, simmered in lamb stock and finished with mint.
40 min4 servingsMediumTurkish
Steps
- 1
Toast the pine nuts in a dry skillet until lightly browned, then transfer to a plate. Add the olive oil to the pan, and sauté the onion and cinnamon until golden. Increase the heat, add the lamb and cook until browned, then stir in the rice and cook for 1 minute, stirring constantly.
- 2
Pour in 500 ml boiling water, crumble in the stock cube, add the dried apricots, and season to taste. Reduce the heat, cover, and simmer for 12 minutes until the rice is tender and the stock is absorbed. Stir in the pine nuts and mint and serve.
