Middle Eastern lamb pilaf recipe

Pan-frying leftover roast lamb with spices to make it golden takes it to another level. This quick and easy Middle Eastern rice dish will become a weeknight dinner favourite with all the family.

14 Ingredients

* 1/3 cup extra virgin olive oil

* 1 brown onion, finely chopped

* 2 garlic cloves, crushed

* 1 cup basmati rice

* 1 1/2 cups Massel chicken style liquid stock

* 1 1/2 tsp curry powder

* 3 tsp ground cumin

* 400g can Coles Chickpeas, drained, rinsed

* 3 cups cold shredded leftover cooked lamb (see notes)

* 1/2 cup currants (or sultanas)

* 1/2 cup fresh coriander leaves, roughly chopped

* 1/2 cup fresh flat-leaf parsley leaves, roughly chopped

* 1/4 cup lemon juice

* 1/2 pomegranate, seeds removed

3 Method / Steps

Step 1

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until the onion is soft. Add rice. Stir to coat in mixture. Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas. Stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains.

Step 2

Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once until the lamb is browned and heated through. Transfer to a large bowl.

Step 3

Add rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds.

source – cooking365coza