Lamb Pilaf

SIMPLY COOKING RECIPES collected many recipes from any source

This easy leftover recipe provides a welcome change from roast re-heats and sandwiches.

The ingredient of Lamb Pilaf

• 1 tablespoon canola oil
• 1 teaspoon finely grated ginger
• 1 teaspoon curry powder
• 1 2 teaspoon ground cumin
• 1 4 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 3 cardamom pods bruised
• 3 cups 600g basmati rice rinsed and drained
• 2 cups chopped cooked lamb
• 45g sultanas
• 1 3 cup 45g toasted slivered almonds
• 2 tablespoons chopped coriander to serve
• pappadums to serve
• yoghurt to serve

The Instruction of lamb pilaf

• heat the oil in a large saucepan over medium heat add the ginger curry powder ground cumin cumin seeds ground coriander and cardamom pods and cook for 1 minute or until fragrant
• stir through rice taking care that the spices do not stick to the base of the pan add 2 1 2 cups water increase the heat to high and bring to the boil
• reduce the heat to low and cook for 12 15 minutes or until the rice has absorbed the liquid remove from the heat and cover set rice mixture aside for 15 minutes
• return the pan to low heat remove the lid and add the lamb sultanas and almonds stir with a fork fluffing up the grains of rice until the lamb is fully warmed through to serve top with chopped coriander serve with pappadums and yoghurt if desired

Nutritions of Lamb Pilaf

calories: 870 677 calories
calories: 24 grams fat
calories: 6 grams saturated fat
calories: 127 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 34 grams protein
calories: 68 milligrams cholesterol
calories: 60 06 milligrams sodium
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calories: nutritioninformation