Turkish lamb pilau

Lamb · Turkish classic.

Ingredients

• Handful Pine Nuts
• 1 tablespoon Olive Oil
• 1 Large Chopped Onion
• 2 Cinnamon
• 500g Lamb
• 250g Basmati Rice
• 1 Lamb Stock
• 12 Dried Apricots
• Handful Mint

Method

1. Fry — Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate.
2. Fry — Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.
3. Fry — Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
4. Bring to a boil — Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.
5. Simmer — Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.
6. Serve — Toss in the pine nuts and mint and serve.

More Turkey recipes

• Adana Kebab
• Lahmacun
• Mantı
• İskender Kebab
• Cheese Pide
• Stuffed Peppers