Pulled Lamb Pilaf
- 1 lamb stock cube
- 500ml boiling water
- 1 red onion
- 2 cloves garlic
- 40g butter
- 300g basmati rice
- 1 heaped tsp ground cumin
- 2 heaped tsp garam masala
- 1 flat tsp turmeric
- 1 heaped tsp chilli powder
- 1 400g tin chickpeas, drained
- Juice of 1 lemon
- 50g cashew nuts
- 6g fresh coriander
- 400g pulled lamb with garlic, lemon and rosemary
- Dissolve the stock cube in the boiling water
- Peel and finely chop the red onion
- Peel and mince the garlic
- Melt the butter in a large saucepan and saute the onion and garlic for 3 mins
- Add the rice, cumin, garam masala, turmeric and the chilli powder and stir around the pan for a few mins
- Add the stock, drained chickpeas and the lemon juice and bring to the boil, stirring as you cook
- Turn the heat to a simmer, cover and cook for 15 mins
- Meanwhile reheat the lamb
- Chop the cashew nuts and the coriander
- Stir the nuts and coriander through the pilaf, and served topped with the pulled lamb
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