Lamb pilaf with figs, pomegranate & feta
This is a great recipe for using up leftover roast lamb, and works well with chicken, too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
- Heat 2 tbsp olive oil in a large frying pan and cook the lamb until it has a good colour all over and is done to your liking (rare to medium rare is good). Lift out with a slotted spoon.
- In the same pan, cook the onion until soft and golden (you might want to add a little more oil). Stir in the chilli, allspice and garlic and cook for another minute.
- Add the basmati rice and stir briefly to get it coated in the oil. Now add the stock, seasoning and dried fruit. Bring to the boil then immediately turn down to a simmer. Cover and cook for 15-20 minutes until the liquid has been absorbed and the rice is tender (don't stir the rice while it's cooking). If the rice isn't tender, pour in a little boiling water, replace the lid and cook for 4-5 minutes. If the stock hasn't completely been absorbed, whack the heat up to quickly reduce the liquid.
- Season the rice and gently fork through the lamb, feta, herbs and pistachios. Shower with pomegranate seeds at the last minute. Plain Greek yogurt is good on the side.
Per serving
852 kcalories, protein 44.2g, carbohydrate 94.2g, fat 35.8 g, saturated fat 12.9g, fibre 2.9g, salt 1.86 g
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5038/
http://www.bbcgoodfood.com/recipes/5038/
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Ingredients
- olive oil
- 500g lamb fillet, cut into chunks
- 1 onion , roughly chopped
- 1 red chilli , halved, seeded and finely sliced
- ½ tsp ground allspice
- 2 garlic cloves , crushed
- 350g basmati rice
- 750ml chicken or lamb stock
- 50g dried cherries or dried cranberries , soaked in hot water for 30 minutes and drained
- 50g dried or ready to eat figs
- 75g feta cheese , crumbled
- 2 tbsp chopped flat-leaf parsley or mint
- 35g shelled pistachios
- seeds from one half pomegranate
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Ingredients
- olive oil
- 500g lamb fillet, cut into chunks
- 1 onion , roughly chopped
- 1 red chilli , halved, seeded and finely sliced
- ½ tsp ground allspice
- 2 garlic cloves , crushed
- 350g basmati rice
- 750ml chicken or lamb stock
- 50g dried cherries or dried cranberries , soaked in hot water for 30 minutes and drained
- 50g dried or ready to eat figs
- 75g feta cheese , crumbled
- 2 tbsp chopped flat-leaf parsley or mint
- 35g shelled pistachios
- seeds from one half pomegranate
Per serving
852 kcalories, protein 44.2g, carbohydrate 94.2g, fat 35.8 g, saturated fat 12.9g, fibre 2.9g, salt 1.86 g
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10 January 2008
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16 January 2008
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