Lamb Pilaf Recipe Jamie Oliver

SPICED LAMB PILAF

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 17

Spiced lamb pilaf image

Steps:

Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

Ingredients

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

LAMB PILAF

From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish was brought by East Indians to the West Indies." Prep time doesn't include the 1 hour the lamb cubes marinate.

Provided by mersaydees

Categories Curries

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

Lamb Pilaf image

Steps:

Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.

Nutrition Facts : Calories 429.8, Fat 13.9, SaturatedFat 6.3, Cholesterol 89, Sodium 692.6, Carbohydrate 46, Fiber 3.9, Sugar 6, Protein 29.9

Ingredients

1 lb stewing lamb
1 tablespoon curry powder
1 onion, chopped
2 garlic cloves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 fresh chili peppers, diced or 1 dried chili
2 tablespoons butter or 2 tablespoons margarine, plus more for serving
2 1/2 cups chicken stock or 2 1/2 cups coconut milk
1 teaspoon fresh ground black pepper
2 tomatoes, chopped
2 teaspoons sugar
2 tablespoons scallions, chopped
1 cup basmati rice
scallion, strips to garnish

JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB

Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.

Provided by Abby Girl

Categories Lamb/Sheep

Time 10m

Yield 2 T

Number Of Ingredients 7

Jamie Oliver's Rustic French Rub for Lamb image

Steps:

In a small chopper combine the ingredients and chop.

Ingredients

2 teaspoons sea salt
1 teaspoon black peppercorns
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
3 fresh sage leaves
1 garlic, peeled
1 lemon, rind of, grated

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