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Middle Eastern lamb pilaf
Serves 6, with some tasty leftovers | prep 30 mins | total time
Middle Eastern lamb pilaf
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Serves 6, with some tasty leftovers | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
833Kcal
Fat
38gr
Saturates
13gr
Carbs
61gr
Sugars
15gr
Fibre
7gr
Protein
59gr
Salt
2.4gr
Ingredients
- 4 tbsp olive oil
- 1kg diced lamb shoulder (around 4x4cm)
- about 300g merguez sausages, or 250g mini cooking chorizo, cut into rough 3cm pieces
- 2 red onions, thickly sliced
- 3 garlic cloves, chopped
- 2 carrots, sliced
- ½ tsp ground cinnamon
- ½ tsp paprika
- 1 tsp ground cumin
- 1⁄2 tsp cumin seeds
- 1 tsp ground turmeric
- 125g dried apricots, halved
- 1 litre chicken stock
- 300g long-grain white rice
- 50g dried lentils (green or brown), rinsed
- a handful of flat-leaf parsley, chopped
Step by step
Get ahead
Prepare to the end of step 5 up to 2 days ahead; cool, cover and chill (or freeze for up to 3 months). Reheat on the hob (defrost first if frozen), covered; slowly bring to the boil and continue from step 6.
- Preheat the oven to 150°C, fan 130°C, gas 2. Put an ovenproof casserole on the hob over a high heat with half the oil. When it's hot, thoroughly brown the lamb in 3-4 batches, roughly 4 minutes a time. Lift each batch out and set aside; wait for the pan to get smoking hot before doing the next batch.
- Once all the lamb is done, do the same with the sausages in 1 tablespoon of oil, until golden brown; set them aside too, but not with the lamb. When cool, chill them, as you don't need them for a couple of hours.
- Add the last of the oil to the pan and add the onions, garlic and carrots to the meat- infused oil. Reduce the heat to medium; gently fry for 5 minutes, stirring regularly.
- Add all the spices and stir to coat the veg for a few minutes more. Now tip the lamb plus its juices back in, along with the apricots, stock and plenty of seasoning.
- Put a lid on, bring to a simmer and then put in the oven for 2 hours.
- After 2 hours, stir in the rice, lentils and sausages, then put the lid back on and put back in the oven for 45 minutes.
- Then remove from the oven, rest it for 10 minutes; season. Serve sprinkled with parsley.
I usually add merguez sausages to this pilaf, but smoky chorizo works well too. Serve with a crunchy chopped salad as a textural contrast, and some yogurt or tzatziki on the side