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    Turkish-style lamb pilaf

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    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.

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