very yummy and so so easy to make, il try next time with beef or chicken just to experiment!! must try guys
Moroccan Lamb Pilaf
Take a fresh look at lamb with this much-loved North African rice dish. Layer upon layer of exotic, unmistakably fragrant flavours make for the perfect complement to our world-renowned New Zealand lamb. Tasty, wholesome and guaranteed to please!
Prep time:
Cook time:
Serves:
4-5
Ingredients
- 600g lean lamb leg steaks, cut into 3cm pieces
- 1 onion, peeled and finely sliced
- 1 tsp minced garlic
- 2 tsp minced ginger
- 400g Wattie's Moroccan Style Tomatoes
- 2 1/4 cups hot chicken stock
- 1-2 Tbsp chopped fresh coriander or parsley
- 1 1/2 cups SunRice Basmati - Indian Aromatic Rice
- 1/2 tsp turmeric
- 2-3 Tbsp raisins
- 2 Tbsp toasted slivered almonds
Tips
For a more authentic rice dish use 2 pinches of saffron threads in place of the turmeric.
Method
1. Brown the lamb in a dash oil in a hot frying pan. This is best done in two batches. Set aside.
2. Add the onion, garlic and ginger and pan fry until tender, but not brown. Stir in Wattie’s Moroccan Style Tomatoes , chicken stock and lamb to the sauce, cover and simmer gently 15-20 minutes. Stir in the coriander just before serving. Season if wished.
Fragrant Rice
3. Heat a dash oil in a large lidded saucepan and cook the onion until just starting to colour. Add SunRice Basmati Indian Aromatic Rice and stir for 1 minute. Stir in the hot chickenstock, with turmeric or saffron and raisins.
4. Cover and simmer for about 10 minutes. Remove from the heat and stand 5 minutes withoutlifting the lid. Scatter with toasted almonds.
