Lamb Pilaf
Ingredients
- 8 oz long grain rice
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 2 garlic cloves peeled and crushed
- 1 red pepper cored, deseeded and sliced
- 2 to matoes skinned, deseeded, chopped
- 2 oz seedless raisins
- 1 oz cashew nuts
- 2 tbsp chopped parsley
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 8 oz cooked lamb trimmed of all fat and cut into thin strips
Instructions
- Cook the rice in boiling, salted water for 15 minutes or until tender.
- Meanwhile heat the oil in a large frying pan and fry the on ion and garlic for about 5 minutes, until softened. Add the pepper, tomatoes, raisins, nuts, parsley and spices and stir well to mix.
- Drain the rice and add to the pan together with the lamb.
- Season with freshly ground black pepper and stir gently until heated through.
- Serve immediately with yogurt garnished with fresh coriander or parsley.
Calories: 461 kcal
Carbohydrates: 66 g
Protein: 18 g
Fat: 14g
Saturated Fat: 3 g
Cholesterol: 37 mg
Sodium: 51 mg
Potassium: 659 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1614 IU
Vitamin C: 52 mg
Calcium: 50 mg
Iron: 3 mg