Turkish Style Pilav Recipes

Ingredients :

50 g butter or margarine

1 tbsp salad oil

675 g lamb fillet, cut into small cubes

225 g onions, peeled, grated

225 g Italian round grain rice (now available as easy cook)

40 g pine nuts

2 tbsp currants

725 ml chicken stock

1 tsp salt

1 tsp cinnamon

125 g blanched tomatoes, skinned, chopped

1. Sizzle butter or margarine and oil in a large pan.
2. Add lamb, a few pieces at a time, and fry until well sealed.
3. Remove to plate with draining spoon.
4. Add onions and fry over medium heat until golden, allowing about 5 minutes.
5. Stir in rice, nuts, currants and stock.
6. Replace lamb, season with salt and cinnamon then stir in tomatoes.
7. Bring to boil, lower heat and cover.
8. Simmer over low heat for 30-35 minutes, the time depending very much on the rice.
9. When ready, the grains should be plump and tender, all the liquid absorbed and the lamb cooked through.
10. Taste rice at this stage.
11. If no liquid remains and grains are a little chewy, add 150 ml extra boiling water and continue to simmer for an extra 1/4 hour.
12. Fork through then transfer to 4 warm plates and serve straight away.

Serves 4 - 6

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