Turkish lamb pilau

Method4 steps

1. 1

   Step 1: Dry-toast the small handful pine nuts in a large pan until lightly toasted, then put the toasted nuts on a plate and keep them for finishing. Add the tablespoon olive oil (1 tbsp) to the same pan. Fry the halved sliced onion (1 large) and both cinnamon sticks (2), broken in half, until the onion starts to turn golden.

   Uses A small handful pine nuts · 1 tbsp olive oil · 1 large onion, halved and sliced · 2 cinnamon sticks, each broken in half

2. 2

   Step 2: Turn up the heat and add all the cubed lean lamb neck fillet (500 g) to the onion pan. Fry until the meat changes colour, then add all 250 g dry basmati rice and stir for one minute to coat it in the pan mixture.

   Uses All the onion-cinnamon pan; toasted nuts remain on their plate · 500 g lean lamb neck fillet, cubed · 250 g dry basmati rice

3. 3

   Step 3: Pour 500 ml boiling water into the lamb-rice mixture. Crumble in the lamb stock cube (1), add all twelve ready-to-eat dried apricots and season with salt and pepper to taste. Reduce the heat, cover and simmer for about twelve minutes, continuing until the rice is tender, the stock has been absorbed and the lamb is fully cooked through to at least 63°C.

   Covered lamb pilau simmer until rice and lamb are cooked · 12 minUses All the prepared pan mixture · 500 ml boiling water for lamb pilau · 1 lamb stock cube · 12 ready-to-eat dried apricots · Salt for lamb pilau, to taste · Black pepper for lamb pilau, to taste

4. 4

   Step 4: Remove the cooked pilau from the heat and take out every piece of cinnamon stick. Let it rest for at least three minutes after the lamb has reached 63°C, then toss in the toasted pine nuts and washed roughly chopped mint and serve.

   Rest cooked lamb pilau before toasted nuts and mint · 3 minUses The cooked pilau · All the held toasted pine nuts · A handful fresh mint leaves, roughly chopped