Lamb Pilaf Recipes

Ingredients :

425 ml

225 g

500 g

1

2

2

15 ml

white stock

brown medium grain rice

lean lamb, trimmed and cut into cubes

medium sized onion, thinly sliced

cloves garlic, finely chopped

stalks celery, chopped

chopped parsley

pinch cayenne pepper (garnish)

1. Put 425 ml stock in a large pan, bring to the boil, add the rice, season with salt and pepper and stir to prevent the rice sticking.

2. Cover and simmer for about 40 minutes, until all the stock has been absorbed and the rice is tender.

3. Remove from the heat.

4. Meanwhile, fry the lamb in a non-stick pan over low heat until the fat begins to run.

5. Spoon off the excess fat.

6. Increase the heat to moderate, and stir until the meat is sealed on all sides.

7. Stir in the onion, garlic, celery and 30 ml stock.

8. Cover and simmer very gently, stirring occasionally, for 20 minutes, or until the lamb is tender.

9. Stir the lamb mixture into the rice, check seasoning and add more if necessary.

10. Stir in the parsley.

11. Transfer to heated serving dish and sprinkle a little cayenne pepper over to garnish.

Serves 4

Per Serving : 410 calories, 12 g fat, 2 g fiber.

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