Easy-cook brown basmati rice is perfect for this Lamb Pilaf recipe. Your guests will be truly impressed with this dish.
Deliciously Spiced Lamb Pilaf
1 Medium onion, peeled and finely chopped
1 Medium carrot, peeled and finely chopped
1 Celery stalk, trimmed and finely chopped
2 Large tomatoes, skinned, deseeded and chopped
1/4 teaspoon Chili flakes
1/4 teaspoon Ground cinnamon
2 tablespoon Vegetable oil
2 tablespoon Freshly snipped chives
3 tablespoon Freshly chopped coriander
1 pint Vegetable or lamb stock
1 oz Flaked or slivered almonds
12 oz Lean lamb, cut into chunks
12 oz Easy-cook brown basmati rice
Grated rind of 1 orange
Salt and freshly ground black pepper
Sprigs of fresh coriander
Preheat the oven to 275°F/Gas Mark 1. Heat the oil in a flameproof casserole with a tight-fitting lid and add the almonds. Cook for about 1 minute until just starting to brown, stirring often. Add the onion, carrot and celery and cook gently for a further 8-10 minutes until soft and lightly browned.
Increase the heat and add the lamb. Cook for a further 5 minutes until the lamb has changed color. Add the ground cinnamon and chili flakes and stir briefly before adding the tomatoes and orange rind.
Stir and add the rice, then the stock. Bring slowly to the boil and cover tightly. Transfer to the preheated oven and cook for 30-35 minutes until the rice is tender and the stock is absorbed.
Remove from the oven and leave to stand for 5 minutes before stirring in the chives and coriander. Season to taste with salt and pepper. Garnish with the lemon slices and sprigs of fresh coriander and serve immediately.
The secret to a great tasting and well-cooked rice is to cook it in low heat once it starts to become tender.