Comfort food doesn’t mean hours in the kitchen. Try this speedy lamb pilaf topped with toasted almonds and fresh mint.
Ingredients
- 2 tablespoons sunflower oil
- 500g lean lamb mince
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- Pinch of dried chilli flakes
- 1 tablespoon honey
- Juice of 1 lemon, plus wedges to serve
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup (200g) Basmati rice
- 1 1/2 cups (375ml) Massel vegetable liquid stock, heated
- Pinch of saffron threads
- 1/4 cup (40g) raisins
- 2 carrots, coarsely grated
- 150g grated pumpkin
- Zest of 1 orange
- Toasted flaked almonds, to serve
- Mint leaves, to serve
- Thick Greek-style yoghurt, to serve
Method
- Step 1Heat oil in a saucepan over medium-high heat. Add lamb and spices, season, then cook, breaking up any lumps with a spoon, for 6-8 minutes until browned. Add honey and stir to coat, then remove lamb with a slotted spoon and transfer to a bowl. Pour over lemon juice, cover and keep warm.
- Step 2In the same pan, cook onion and garlic, stirring, for 5-6 minutes until golden. Add rice, stirring to coat, then season. Stir in hot stock, then cover, reduce heat to low and gently simmer for 15 minutes.
- Step 3Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.
- Step 4Remove the lid from the pan and stir in carrot, pumpkin, orange zest, raisins and saffron plus soaking liquid. Return the lid and remove from heat. Stand for 5 minutes, then fluff up rice with a fork and stir in the lamb. Transfer to a platter.
- Step 5Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.
- Low carb
Nutrition
2803 kj
Energy
29g
Fat Total
34g
Protein
465.71mg
Sodium
65g
Carbs (total)
All nutrition values are per serve
Notes
Please note that this recipe has been re-tested and the spice measurements have now been adjusted.
Related Video
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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