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Persian lamb fillets with green pea & saffron rice
Persian lamb fillets with green pea & saffron rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Transform lamb fillets with Middle Eastern spiced rice for a quick, flavorful meal in just 40 minutes. Ideal for busy weeknights.
Ingredients:
  • 8 x 120g lean lamb fillets
  • 21.00 gm lime juice
  • 0.63 gm ground cinnamon
  • 1.25 gm ground cumin
  • 9.20 gm sunflower oil
  • 18.40 gm sunflower oil
  • 1 onion, cut into wedges
  • 1 tsp garam masala (see note)
  • 1/4 tsp saffron threads, soaked in 2 tbsp hot water
  • 8 pitted prunes, sliced lengthways
  • 300.00 gm Basmati rice, rinsed, drained
  • 750ml chicken stock
  • 120g pea
  • 125.00 ml roughly chopped flat-leaf parsley
Instructions:
  • In a large pan over medium-high heat, sauté onion and garam masala in oil for 2-3 minutes until softened. Stir in saffron mixture, prunes, rice, and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Add peas in the last 3-4 minutes of cooking. Finish by stirring in parsley and seasoning to taste.
  • In a bowl, mix lamb, lime juice, spices, and oil, then season. Sear the lamb in a large non-stick pan over medium-high heat, turning, for 5 minutes for medium-rare or to your preference. Remove from heat, cover with foil, and let it rest for 5 minutes. Slice the lamb lengthwise into 3 pieces and serve over rice.

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