Turkish lamb pilau

Name: Turkish lamb pilau
Yield: 4 servings
Cuisine: Turkish
Ingredients: Handful Pine Nuts; 1 tablespoon Olive Oil; 1 Large Chopped Onion; 2 Cinnamon; 500g Lamb; 250g Basmati Rice; 1 Lamb Stock; 12 Dried Apricots; Handful Mint

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pine Nuts
Olive Oil1 tbsp
OnionLarge1
Cinnamon2
Lamb500 g
Basmati Rice250 g
Lamb Stock1
Dried Apricots12
Mint

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
2
Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.