A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
Ingredients
- 500 g podded broad beans
- A glug of light olive oil
- 1 plump garlic clove peeled and sliced
- 3 mint leaves chopped
- a pinch coriander seeds
- Juice of ¼ lemon
- For the pilaf:
- 2 onions peeled and sliced
- A glug of olive oil
- 1 tbsp ground coriander
- 3 plump garlic cloves roughly chopped
- 150 g brown basmati rice
- 200 g lamb leftover from a roast, shredded into bite-size pieces
- A small cinnamon stick
- 450 ml water
- To serve:
- yoghurt
- Toasted cumin seeds
- salt and black pepper
- extra virgin olive oil
- salt and black pepper
- extra virgin olive oil
Servings:
Instructions
- First, prepare the beans. Heat a frying pan with a lid over a medium heat with the light olive oil, then gently fry the beans. Add the garlic to the pan, cover and cook for 2 minutes. Add the chopped mint, coriander and lemon juice and fry for a further 2 minutes. Set aside.
- 2 Preheat the oven to 160C/325F/gas mark 3. In a heavy-based casserole dish, gently fry the onions in the olive oil for 15-20 minutes, until soft and caramelised. Add the coriander and garlic and fry for a further 2 minutes.
- 3 Add the rice and stir, coating every grain with oil, onion and spice. Add the lamb, fried broad beans, cinnamon and water. Bring to the boil, then reduce the heat, taste and adjust the seasoning.
- Put the lid on and place the dish in the oven for about 45 minutes. All the water should be absorbed.
- 4 Serve with yoghurt seasoned with toasted cumin seeds, salt and pepper, and olive oil.
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