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  • Recipe

    Matthias Schmitt

    Pulled Lamb Pilaf

     
    • Serves 4
    • Preparation time 10 minutes
    • Cooking time 20 minutes
    Print this recipe
  • Ingredients
     
    • 1 lamb stock cube, dissolved in 500ml boiling water
    • 40g butter
    • 1 red onion, finely chopped
    • 2 cloves garlic, minced
    • 300g basmati rice
    • 1 heaped tsp ground cumin
    • 2 heaped tsp garam masala
    • 1 flat tsp turmeric
    • 1 heaped tsp chilli powder
    • 1 400g tin chickpeas, drained
    • Juice of 1 lemon
    • 50g toasted cashew nuts, chopped
    • 5g fresh coriander, chopped
    • 400g pulled lamb with garlic, lemon, and rosemary (DR Slow Cooked Lamb Shoulder)
    • 50g pomegranate seeds
    Shop Slow Cooked Lamb Shoulder
  • Method
     
    1. Dissolve the stock cube in the boiling water
    2. Melt the butter in a large saucepan and sauté the onion and garlic for 3 minutes
    3. Add the rice, cumin, garam masala, turmeric and the chilli powder and stir around the pan for a few minutes
    4. Add the stock, chickpeas and lemon juice and bring to the boil, stirring as you cook
    5. Turn the heat to a simmer, cover and cook for 15 minutes
    6. Meanwhile reheat the lamb
    7. Stir the cashew nuts and coriander through the rice pilaf and served topped with the pulled lamb and garnish with a sprinkle of pomegranate seeds
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