Turkish lamb pilau

Turkish lamb pilau

A great crowd pleaser - just ideal for dinner parties

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 30 mins

Method

  1. Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. 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.
  2. Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Try

Making it lighter

Use chicken with chicken stock instead of lamb and currants instead of apricots.

Per serving

584 kcalories, protein 32g, carbohydrate 65g, fat 24 g, saturated fat 9g, fibre 3g, salt 1.4 g

Recipe from Good Food magazine, May 2005.

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Taste team comment

We loved the textures of this - chewy apricots, fluffy rice and crunchy almonds - and particularly the aromatic smell of the finished dish, which filled the whole house.'

Latest comments and suggestions

  • Binder photo Efi

    12 November 2007

    Efi commented on this recipe

    A very tasty dish indeed. Casreful though as it's very filling!

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  • 09 April 2008

    Rich rated and commented on this recipe

    5 stars

    cooked this last night, it was full of flavour. the lamb and spicy/sweet combination works really well. I threw in garlic/ chilli/cinnamon powder when the onion/lamb was cooking, i also fried some yellow and red peppers with it to add some veg then added sultanas and pilau rice seasoning when the stock went in. Would definately cook it again.

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  • 16 April 2008

    Cherry ontop rated and commented on this recipe

    4 stars

    I coated lamb in 1 tbsp of Harissa Paste before cooking. Added a slight kick and the kids still loved it! Will so again.

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  • 27 June 2009

    CloClo rated this recipe

    5 stars

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  • 22 September 2009

    Richard W rated and commented on this recipe

    5 stars

    An absolute doddle to make, so great when you have little time. Because of the relatively short cooking time, don't skimp on the meat - stick with neck fillet which is readily available from the likes of the 'big T'. An extremely tasty and satisfying dish.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 30 mins

Ingredients

  • small handful pine nuts or flaked almonds
  • 1 tbsp olive oil
  • 1 large onion , halved and sliced
  • 2 cinnamon sticks, broken in half
  • 500g lean lamb neck fillet, cubed
  • 250g basmati rice
  • 1 lamb or vegetable stock cube
  • 12 ready-to-eat dried apricots
  • handful fresh mint leaves, roughly chopped
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Per serving

584 kcalories, protein 32g, carbohydrate 65g, fat 24 g, saturated fat 9g, fibre 3g, salt 1.4 g

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