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Lamb pilaf
Lamb pilaf
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Exciting leftover transformation for a delicious change!
Ingredients:
  • 18.40 gm canola oil
  • 1 tsp finely grated ginger
  • 2.50 gm curry powder
  • 1.25 gm ground cumin
  • 1/4 tsp cumin seeds
  • 1 tsp ground coriander
  • 3 cardamom pods, bruised
  • 600g basmati rice
  • 500.00 ml chopped cooked lamb
  • 45g sultanas
  • 45g almond
  • 40.00 ml chopped coriander, to serve
  • Pappadums, to serve
  • Yoghurt, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add ginger, curry powder, ground cumin, cumin seeds, ground coriander, and cardamom pods. Cook for 1 minute until fragrant.
  • Mix in the rice, ensuring the spices don't stick to the pan. Pour in 2 1/2 cups water, raise the heat to high, and bring to a boil.
  • Lower the heat and simmer for 12-15 minutes until the rice has soaked up all the liquid. Remove from heat, cover, and let the rice mixture sit for 15 minutes.
  • Place the pan back on low heat. Uncover and add the lamb, sultanas, and almonds. Use a fork to stir and fluff up the rice grains until the lamb is heated through. Garnish with chopped coriander before serving. Enjoy with pappadums and yogurt on the side, if preferred.

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