Lamb and Broad Bean Pilaf (4)

A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.

Lamb and Broad Bean Pilaf (4)
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Lamb and Broad Bean Pilaf (4)
Print Recipe
Instructions
  1. First, prepare the beans. Heat a frying pan with a lid over a medium heat with the light olive oil, then gently fry the beans. Add the garlic to the pan, cover and cook for 2 minutes. Add the chopped mint, coriander and lemon juice and fry for a further 2 minutes. Set aside.
  2. 2 Preheat the oven to 160C/325F/gas mark 3. In a heavy-based casserole dish, gently fry the onions in the olive oil for 15-20 minutes, until soft and caramelised. Add the coriander and garlic and fry for a further 2 minutes.
  3. 3 Add the rice and stir, coating every grain with oil, onion and spice. Add the lamb, fried broad beans, cinnamon and water. Bring to the boil, then reduce the heat, taste and adjust the seasoning.
  4. Put the lid on and place the dish in the oven for about 45 minutes. All the water should be absorbed.
  5. 4 Serve with yoghurt seasoned with toasted cumin seeds, salt and pepper, and olive oil.
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