Spiced Lamb Pilaf
< 1 Hour
Serves 4
Spiced Lamb Pilaf
Ingredients
Method
Heat 1 tbs oil in a frypan over high heat and cook the lamb, in batches, until browned. Remove lamb from pan and set aside.
Add remaining 1 tbs oil to frypan and cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin, allspice, cinnamon and harissa, and stir to combine, then stir in the rice, stock and tomato. Return the meat to the pan and season. Bring to a simmer, then reduce heat to low, cover and cook, stirring occasionally, for 30 minutes or until the meat is cooked through.
Stir in chopped coriander, craisins and pine nuts. Serve topped with yoghurt, coriander sprigs and pomegranate seeds.
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Spiced Lamb Pilaf
< 1 Hour
Serves 4
N/A
Ingredients
Method
Heat 1 tbs oil in a frypan over high heat and cook the lamb, in batches, until browned. Remove lamb from pan and set aside.
Add remaining 1 tbs oil to frypan and cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin, allspice, cinnamon and harissa, and stir to combine, then stir in the rice, stock and tomato. Return the meat to the pan and season. Bring to a simmer, then reduce heat to low, cover and cook, stirring occasionally, for 30 minutes or until the meat is cooked through.
Stir in chopped coriander, craisins and pine nuts. Serve topped with yoghurt, coriander sprigs and pomegranate seeds.