Members Sign In

Remember me
Forgot Your Password?

Forgot Password

Simply enter your email address below and we'll email it to you.

Become A Member

Join our food lovers community.

It's FREE!

Skip to Navigation | Skip to Content

Search Over 10,000 Recipes

Recipes

Advanced

Site Search

Recipes
Chicken Recipes Italian Recipes BBQ Recipes Seafood Recipes Cocktails Jamie Oliver Recipes
Advanced Search
Recipes from:


Recipes must have:
Recipes
Rick Stein Nigella Lawson Peter Evans Iron Chef
Iain Hewitson

Armenian Lamb Pilaf

Recipe by Iain Hewitson from Huey's Cooking Adventures

Armenian Lamb Pilaf

Serves 4

Ingredients

  • olive oil
  • 300 gm lean lamb, finely diced
  • 2 large garlic cloves, crushed
  • 2 chillies, seeded & sliced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 1 tspn cinnamon
  • 2 tspn ground cumin
  • a good pinch of saffron
  • 4 Japanese eggplant, cut into small cubes
  • ¼ cup sultanas
  • 350 ml chicken or vegetable stock
  • 225 gm basmati rice, washed & drained
  • a pinch of sea salt
  • 2 tbsp chopped fresh coriander
  • plain yoghurt

Method

  1. Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and brown the lamb all over. Remove.
  2. Add a little fresh oil, if needed, and gently saute garlic, chillies, celery, carrot and onion until reasonably tender, stirring now and again and adding cinnamon and ground cumin towards the end.
  3. Then return the lamb, mix well, turn down the heat, cover and simmer for about 15-20 mins.
  4. Soak saffron in a little hot water.
  5. While the lamb is cooking, fry eggplant, in 2-3 lots, in a layer of olive oil until golden. Then drain well on kitchen paper towels.
  6. Add eggplant, sultanas, soaked saffron, stock, rice and salt to the lamb. Mix well, bring to the simmer and gently cook for about 20 mins, covered, until rice is tender.
  7. Then mix in the coriander and serve with a good dollop of yoghurt.

Notes & Tips

If too wet, place a layer of kitchen paper towels on top of the pilaf to soak up any excess moisture, before stirring in the coriander

Print This Recipe Become a fan Add To Cookbook Add a Comment

Comments

What's On LifeStyle FOOD

NowAce of Cakes
NextNigella Feasts

Browse Recipes By...

Collections Cuisines Ingredients Chefs

Austar Foxtel LifeStyle Channel LifeStyle YOU The Weather Channel Max Country Music Channel Advertise with us  Privacy Policy  Terms & Conditions
Copyright © XYZnetworks · All Rights Reserved		 Website by Internet Design Studios