🥙 Middle Eastern

Lamb Pilaf

Name: Lamb Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 1, finely chopped Onion; 300 g Rice; 2 tbsp Olive Oil; 1 tsp Ground Cumin; 500 g, cubed Lamb; 600 ml Stock or Broth; 80 g Vermicelli; 50 g Almonds

🥙 Middle Eastern

Fluffy grains steamed with lamb and aromatics so every spoonful is savoury and separate — a one-pot middle eastern classic. Ready in 40 minutes including prep.

Prep 10 min Cook 30 min Serves 4 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Rice300 g
Olive Oil2 tbsp
Ground Cumin1 tsp
Lamb500 g, cubed
Stock or Broth600 ml
Vermicelli80 g
Almonds50 g

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Olive Oil in a wide pot, soften the onion, and bloom the ground cumin for 30 seconds.
3
Stir in the lamb, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh parsley.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Middle Eastern Lamb Pilaf · on YouTube