SunRice

Spiced Lamb Pilaf

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Prep time

15min

Cook time

60min

Enjoy delicious Middle Eastern flavours with this tasty spiced lamb pilaf recipe! This casserole is a perfect dinner idea for the whole family to enjoy.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice White Medium Grain Rice

  • 2 tbsp Olive Oil

  • 500 g Lamb Fillet (cut into 3cm pieces)

  • 1 Onion (finely chopped)

  • 2 clove Garlic (finely chopped)

  • 1 tsp Cumin (ground)

  • 1 tsp Allspice (ground)

  • 1 Cinnamon Quill

  • 2 tsp Harissa Paste

  • 3 cup Chicken Stock

  • 2 Tomatoes (seeds removed, diced)

  • cup Coriander (chopped, plus extra leaves to serve)

  • cup Craisins or Cranberries

  • 2 tbsp Pine Nuts (toasted)

  • ½ cup Greek Yoghurt (to serve)

  • 2 tbsp Pomegranate Seeds (to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Spiced Lamb Pilaf

Method

  • Heat 1 tablespoon of the oil in a large, heavy based fry pan over high heat. Cook the lamb, in batches for 1-2 minutes, until browned. Remove lamb from pan and set aside.

  • Reduce the heat to medium, add remaining oil to fry pan and cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin, cinnamon and harissa, cook, stirring for 30 seconds until fragrant. Stir in the rice, stock and tomato. Return the lamb to the pan and season. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid. Cook, stirring occasionally, for 20-30 minutes or until the rice is tender and has absorbed the stock. Remove from the heat. Remove the cinnamon quill.

  • Stir in chopped coriander, craisins and pine nuts. Top with yoghurt, pomegranate seeds and extra coriander. Serve.

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