Baked Lamb Pilaff
A quick and simple lamb pilaff that's brimming with delicious flavours.
250g FAGE Total 0%
1 tbsp sunflower oil
400g lamb neck fillets, diced
1 large onion, sliced
50g flaked almonds or pinenuts
250g Basmati rice, rinsed well
Pinch chilli flakes
400ml hot chicken or lamb stock
25g bunch coriander, chopped
Lemon wedges, to serve
4 khobez wraps or flatbread, to serve
- Heat half the oil in a large wok or sauté pan. Add the lamb and cook over a high heat for 8-10 minutes until browned all over. Transfer to a plate and add the onions to the pan. Fry for 5 minutes until golden, add nuts and raisins and cook for 2-3 minutes until the nuts are golden. Return lamb to the pan, add 75ml water, cover with a lid and cook on a low heat for 30 minutes until the lamb is very tender.
- Add the rice, chilli and saffron and stir well. Mix the stock with half the yoghurt and add to the pan. Stir once and cover with a lid. Cook over a low heat for 15 minutes until the water has been absorbed and the rice begins to stick to the base of the pan. Leave covered for a further 5 minutes, add half the coriander and fork through. Mix the remaining yoghurt and coriander together and serve with lemon wedges and flatbread.
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