recipes

Indian Lamb Pilaf

Entertaining

  • MEAL TYPE Main meal
  • PREPARATION 10 minutes
  • COOKING 10 minutes
  • SERVES 4

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Method

  • Heat 2 tsp oil in a large saucepan over high heat. Add half the lamb and cook for 2-3 minutes or until brown. Remove lamb onto a plate and set aside to keep warm. Repeat with another 2 tsp oil and remaining lamb.
  • Heat remaining oil in the saucepan over medium heat. Add half the shallots and cook for 1 minute. Stir in curry paste and cook for 30 seconds or until aromatic. 
  • Stir in rice. Add stock and lamb and bring to the boil. Cover with a tight fitting lid, reduce heat to low and cook, stirring occasionally for 15 minutes. Remove from heat.
  • Add currants, cashews and remaining shallots and stir gently to combine. Cover and let stand for 3 minutes. Garinsh with mint and serve with yoghurt

 

Ingredients

2 tbsp oil
500g lamb backstrap or lamb steaks, thinly sliced
6 green shallots, thinly sliced
1/4 cup mild Indian curry paste
1 1/2 cups basmati rice
500ml Campbell's Real Stock - Vegetable
1/2 cup currants
1/2 cup roasted, unsalted cashew nuts, roughly chopped
freshly chopped mint, to garnish
Greek style natural yoghurt, to serve
 

Nutrition Facts

Nutrition Analysis per serve (4)

Energy (kJ):
3459kJ (828 cal)
Protein (g):
40g
Fat (g):
35g
Carbohydrate (g):
84g
Fibre (g):
4.9g

Handy Hint

Add a V8 Veggie Kick

Use V8 Original juice, or V8 Hot n Spicy, in your bolognaise sauce to add that extra veggie kick to your spaghetti or lasagne. It provides extra flavour and nutrition.

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