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Turkish-style lamb pilaf
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250g Waitrose Love Life Brown Basmati Rice, rinsed
400ml Cooks’ Ingredients Lamb Stock or Chicken Stock
250g essential Waitrose British Lamb Mince
2 onions, chopped
½-1 tsp ground allspice
1 green chilli, finely chopped
3 cloves garlic, crushed
50g dried apricots, chopped
25g pack flat leaf parsley, chopped
25g Waitrose Pistachio Kernels, chopped
1. Put the rice and stock in a pan and bring to a gentle simmer. Cover and cook for 20 minutes or until the rice is just tender and the stock absorbed. If the pan dries out before the rice is ready, add a dash of water.
2. Heat a frying pan and dry fry the lamb for 2-3 minutes, breaking it up until lightly browned all over. Ensure the lamb is cooked thoroughly and there is no pink meat. Add the onions and cook for 5 minutes. Stir in the allspice, chilli and garlic, and cook for a further 1 minute.
3. Combine the apricots, parsley and pistachio kernels in a small bowl. Drain the rice of any excess water and add to the frying pan with half the apricot mixture. Stir well and heat through for a couple of minutes, making sure the rice is piping hot. Season. Spoon onto plates and scatter with the remaining apricot mixture. Serve with salad.
Cook’s tipCounteract the chilli’s heat with a refreshing yogurt topping for the pilaf. Try Waitrose Tzatziki, or beat a little finely chopped mint into Greek yogurt.
Typical values per serving:
High in protein, 1 of your 5 a day.
This recipe was first published in July 2018.