Turkish lamb pilau
Turkish lamb pilau — a classic Turkish lamb recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner, Portuguese, Spanish, Dairy-Free, Egg-Free, Pork-Free, Beef-Free, Lamb, Chicken-Free, Turkey-Free, Fish-Free, Shellfish-Free
Ingredients
- 20 g pine nuts
- 1 g olive oil
- 1 g onions
- 2 g cinnamon
- 500 g lamb
- 250 g basmati rice
- 1 cup lamb stock
- 12 pcs apricots
- 5 pcs mint
Instructions
- Toast the pine nuts or almonds in a large dry pan until they are lightly browned, then pour them out onto a plate.
- Add the oil to the pan and sauté the onion together with the cinnamon until the onion softens and begins to take on a golden colour.
- Increase the heat, add the lamb and cook, stirring, until the meat loses its raw colour.
- Stir in the rice and cook for about 1 minute, keeping it moving constantly.
- Add 500ml boiling water, crumble in the stock cube, mix in the apricots and season to taste.
- Turn the heat down, cover the pan and simmer for 12 minutes, until the rice is tender and the liquid has been absorbed.
- Fold in the toasted pine nuts and the mint, then serve.