Turkish lamb pilau

Ingredients

• Handful Pine Nuts
• 1 tablespoon Olive Oil
• 1 Large Chopped Onion
• 2 Cinnamon
• 500g Lamb
• 250g Basmati Rice
• 1 Lamb Stock
• 12 Dried Apricots
• Handful Mint

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Toast the pine nuts in a dry, large pan over medium heat until golden, then set aside on a plate.
2. Pour the olive oil into the same pan and cook the chopped onion with the cinnamon until it begins to colour.
3. Raise the heat, add the lamb, and brown it on all sides.
4. Tip in the basmati rice and stir for 1 minute to coat the grains in the fat.
5. Add 500ml boiling water along with the crumbled stock cube and the dried apricots, then season to taste.
6. Lower the heat, cover the pan, and simmer for 12 minutes until the rice is tender and the liquid has been absorbed.
7. Scatter over the toasted pine nuts and mint, then serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.