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Middle Eastern lamb pilaf
Middle Eastern lamb pilaf
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate leftover roast lamb with flavorful spices and crisp pan-frying. Transform it into a beloved Middle Eastern rice dish perfect for weeknight dinners.
Ingredients:
  • 75.08 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200.00 gm basmati rice
  • 382.50 gm chicken style liquid stock
  • 3.75 gm curry powder
  • 7.50 gm ground cumin
  • 400g can Chickpeas, drained, rinsed
  • 750.00 ml cold shredded leftover cooked lamb (see notes)
  • 125.00 ml currants (or sultanas)
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 125.00 ml fresh flat-leaf parsley leaves, roughly chopped
  • 65.63 gm lemon juice
  • 1/2 pomegranate, seeds removed
Instructions:
  • In a large saucepan over medium-high heat, warm 1 tablespoon of oil. Sauté onion and garlic for 3 minutes until onion is soft. Add rice and coat it in the mixture. Stir in stock, 1 teaspoon curry powder, 2 teaspoons cumin, and chickpeas. Cover and simmer on medium-low heat for 12 to 15 minutes until liquid is absorbed. Let it sit off the heat for 10 minutes, then fluff the rice with a fork before serving.
  • Heat the last tablespoon of oil in a large non-stick frying pan over high heat. Add the lamb and sprinkle with the remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring occasionally, until the lamb is browned and heated through. Transfer to a large bowl.
  • Combine the rice mixture, currants, coriander, parsley, lemon juice, and remaining oil with the lamb, gently tossing to mix. Season with salt and pepper and serve topped with pomegranate seeds.

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