Recipe

Lamb pilaf

This lamb and rice dish is a meal in itself, or it can be served as a side dish as part of a celebration feast!

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Lamb pilaf
  • 400 gram peeled, seeded butternut pumpkin, chopped
  • 2 tablespoon vegetable oil
  • 500 gram lamb mince
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoon ground cinnamon
  • 1/4 cup frozen peas
  • 1 cup UNCLE BEN’s® Basmati Rice
  • 1 large chicken stock cube
  • 2 tomatoes, chopped
  • 1/2 cup chopped coriander

Method

Lamb pilaf
  • 1
    Microwave pumpkin on High (100%) for 8 minutes or until just soft. Set aside.
  • 2
    Meanwhile, heat half the oil in a deep frying pan over moderate heat. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Transfer to a heatproof bowl.
  • 3
    Heat remaining oil in the same pan over moderate heat. Add onion, garlic and cinnamon; cook and stir for 3 minutes or until soft. Add peas, rice, crumbled stock cube, tomato, mince and 1 1/2 cups boiling water. Bring to a simmer. Simmer for 5 minutes or until stock is almost absorbed. Stir in pumpkin. Serve pilaf sprinkled with coriander.

Notes

Shape lamb mince into meatballs and cook until browned, then serve on top of pilaf. Pilaf is best made close to serving time.

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