Lamb Pilaf
   Servings: 4
  • 1 1/2 lb lean lamb, fillet or leg
  • 1 tbsp vegetable oil
  • 2 oz butter
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 6 cardamoms, crushed
  • 6 cloves
  • 1 cup long-grain rice
  • 1 pt fresh stock
  • 2 bay leaves
  • 2 oz raisins
  • 2 oz almonds, flaked
  • Salt & pepper to taste
  • 1/2 tsp saffron, powder
  1. Soak saffron powder in 2 tablespoons boiling water for 10-15 minutes.
  2. Cut the lamb into small cubes. Sprinkle lightly with salt and pepper. Heat the oil and half the butter in a large saucepan and fry the lamb until browned and then remove from the pan.
  3. Fry the onion in the same saucepan for 10 minutes, and then add the garlic, ground cumin, cinnamon, cardamoms and cloves, and fry for an additional 2-3 minutes.
  4. Return the lamb to the saucepan, cover and cook over a gentle heat for 15 minutes, stirring from time to time so that the lamb is well coated.
  5. Add the rice, stock, saffron infusion and bay leaves to the chicken; bring to the boil. Cover and cook gently for 10 minutes.
  6. Stir in the raisins and cook for an additional 5-10 minutes until the rice is tender.
  7. Quickly fry the almonds in the remaining butter for 2-3 minutes, until golden, and then pour over the pilaf.