Spicy Lamb Pilaff Recipe |
||
|
You will need :- 1 tablespoon oil 2 large onions, chopped 1½ shoulder lamb ½ oz. plain flour ¼ beef stock 1 tablespoon tomato puree ½ teaspoon dried rosemary 1 tablespoon Worcestershire sauce salt and pepper
Pilaff:- 2 oz. butter 1 onion, chopped 6 oz. long grain rice 1 pint beef stock 2 oz. frozen peas 2 oz. raisins 2 oz. peanuts salt and pepper
Heat the oil in a pan and fry the onion gently for 5 minutes. Cut the lamb into 1-inch cubes and fry for about 5 minutes, turning the meat so that it browns on all sides. Stir in flour and cook for 2 minutes, stirring well. Blend in the stock and tomato puree and bring to the boil, stirring. Add the rosemary, Worcestershire sauce and seasoning. Cover the simmer gently for 30 minutes or until the lamb is tender.
To make the accompany pilaff, melt the butter in a pan and fry the onion for 5 minutes. Stir in the rice and cook for 2 minutes. Add the stock and bring to the boil, stirring. Simmer without a lid for 15 minutes. Add the peas and simmer for 10 minutes, adding further stock if required. Stir in the raisins and peanuts and season well. The rice should be moist, but there should be no surplus liquid. Serve the lamb on the bed of pilaff.
|
||