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- Turkish Lamb Pilaf
Turkish Lamb Pilaf
Bringing the exotic into your kitchen
Ingredients
- 1 tbsp (15g) pine nuts
- 1 tbsp (15g) slivered almonds
- 450g (1lb) lamb neck fillet
- 1 onion
- 1 clove garlic
- 2 tbsp olive oil
- half tsp ground cinnamon
- 275ml (half pint) rice
- 425ml (three quarters of a pint) stock or water or water-mixed with wine
- 110g (4oz) ready to eat dried apricots, chopped
- Salt and pepper
- 1 tbsp chopped fresh mint
Method
Serves 4-5Put the pine nuts and almonds into a large pan and cook on the Boiling Plate for a minute or two until toasted. Set them aside.
Cut the lamb into 1cm (half inch) cubes. Peel and chop the onion, crush the garlic
Heat the oil in the pan and add onion, garlic, cinnamon and lamb. Cook on the Boiling Plate for a minute, until sizzling. Stir, then put onto the floor of the Roasting Oven for a further 10 minutes to brown
Transfer the pan to the Boiling Plate, stir in the rice and apricots, and pour on the stock. Season, stir well and bring to the boil. Cover and put in the Simmering Oven for 15-20 minutes.
Just before serving, stir in the chopped mint.
Conventional cooking: Fry off on the hotplate/hob then transfer to a pre-heated oven at 130°C, 250°F, Gas 1.
Tips from Sarah:
Prepare in advance: The cooked, cooled pilaf will keep in the fridge for up to 24 hours, cover and reheat in the Roasting Oven for 20 minutes.
Prepare ahead: Will keep warm in Simmering or Warming Oven for up to an hour.
Freeze: Don't see why not? Defrost, cover and reheat in the Roasting Oven for 25 minutes. The recipe is from Sarah Whitaker's Relaxed AGA Cooking.
