Lamb Pilaf
Posted in Lamb and Mutton Recipes Tell-a-FriendA fabulous tasty family meal, lamb pilaf, a colourful dish, is also terrific as part of a buffet selection when you have a crowd to feed
Ingredients
Lamb Meatballs
Pilaf
22,5 ml butter
15 ml olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
5 ml ground coriander
5 ml ground cumin
2,5 ml salt
300 g long-grain white rice
500 ml beef stock
30 ml currants
30 ml pine nuts
Method
To make the meatballs, put the mince, coriander and cinnamon in a bowl
Season well with salt and freshly ground black pepper and mix using your hands to bring the ingredients together
Shape into 24 small balls, about the size of a walnut, and set aside.
To make the pilaf, heat the butter and olive oil in a large frying pan over medium heat
Add the onion and garlic and sauté for 1 minute
Add the spices, salt and rice, then cook, stirring often, for 2 minutes, or until the rice just begins to colour to a light golden brown — take care that it does not darken too much, or burn
Stir in the stock and bring to the boil, then reduce the heat to low and cover with a lid
Cook for 12 minutes, or until the rice is just tender, adding a little more stock or water if the rice starts to dry out
Sprinkle the currants over the rice during the last 2 minutes or so of cooking
Meanwhile, heat the remaining 15 ml of olive oil in a frying pan over medium heat
Cook the meatballs in two or three batches for 3-5 minutes at a time, or until cooked through, shaking the pan from time to time so they cook evenly — keep warm
Fluff up the rice grains with a fork
Fold the meatballs, pine nuts and fresh coriander or parsley through the rice and serve.
Cook's Tip
The meatballs can be shaped and cooked a day ahead
Place the cooked meatballs on a baking tray lined with baking paper and reheat them in a 180°C oven while cooking the rice.
Category: Entrée
Cuisine: Global
Sub-Category: Lamb
Total Views: 1646
Word Count: 765
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