Lamb

Turkish lamb pilaf

Name: Turkish lamb pilaf recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 3 garlic cloves, finely chopped; 1 onion, finely chopped; 500g lean lamb mince; 1/2 cup (95g) tomato paste; Juice of 1 lemon, plus 4 wide strips of lemon rind; 1/3 cup finely chopped flat-leaf parsley, plus extra chopped, to serve; 1 1/2 cups (300g) basmati rice; 2 cups (500ml) Chicken Style Liquid Stock; 2 tsp dried mint; 2 tsp allspice; 1 cinnamon quill; 1 cup (280g) Greek yoghurt; 2 tbs toasted pine nuts, to serve; Roasted vine-ripened cherry tomatoes, to serve

3 ratings

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by Phoebe Wood

Sep 05, 2020

This Turkish lamb pilaf is sure to impress, and makes the most of that rice in the pantry.

1/4 cup (60ml) extra virgin olive oil
3 garlic cloves, finely chopped
1 onion, finely chopped
500g lean lamb mince
1/2 cup (95g) tomato paste
Juice of 1 lemon, plus 4 wide strips of lemon rind
1/3 cup finely chopped flat-leaf parsley, plus extra chopped, to serve
1 1/2 cups (300g) basmati rice
2 cups (500ml) Massel Chicken Style Liquid Stock
2 tsp dried mint
2 tsp allspice
1 cinnamon quill
1 cup (280g) Greek yoghurt
2 tbs toasted pine nuts, to serve
Roasted vine-ripened cherry tomatoes, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring, for 5-6 minutes until softened. Add lamb mince and increase heat to high. Cook, breaking up the mince with a wooden spoon, for 10-15 minutes until mince is caramelised. Add the tomato paste and cook, stirring, for 2-3 minutes until lightly caramelised. Stir in lemon rind, parsley and basmati rice, then stir in the chicken stock, dried mint and spices with 1 tsp salt flakes.
2.

Bring to a simmer, then reduce heat to low and cook, covered, for 25-30 minutes until all the stock has been absorbed. Remove from heat and rest for 10 minutes. Combine lemon juice and yoghurt in a bowl and season with salt and pepper. Remove the lid from the saucepan and fluff rice with a fork. Divide among bowls and drizzle with yoghurt mixture. Scatter with extra parsley, toasted pine nuts and roasted cherry tomatoes to serve.

Reviews 3