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Turkish lamb pilaf recipe

Turkish lamb pilaf in a serving dish

Serves 4 | 20 mins prep | 30 mins cook

Turkish lamb pilaf, lamb recipe, brought to you by recipes+


Turkish lamb pilaf

400 g lamb mince
2 tbsp packaged dried breadcrumbs
1/4 cup rice bran oil
1 medium brown onion, finely chopped
1/2 medium eggplant, cut into 1-2cm pieces
2 cloves garlic, crushed
1 tsp ground cinnamon
2 tsp ground cumin
1 1/2 cups basmati rice
3 cups chicken stock
1/2 cup currants
1/2 cup shelled pistachios, toasted, coarsely chopped
1/2 cup greek-style natural yoghurt
1 1/2 tbsp tahini
3/4 cup chopped coriander
1 medium tomato, finely chopped


Turkish lamb pilaf

Combine mince and breadcrumbs in a medium bowl. Season with salt and pepper. Shape mixture into 16 meatballs. Heat 2 teaspoons of the oil in a large saucepan over moderate heat. Cook meatballs, in batches, for 4-5 minutes or until brown and cooked. Transfer to a heatproof plate; cover to keep warm.

Heat remaining oil in pan. Increase heat to moderately high. Add onion and eggplant; cook and stir for 3-4 minutes or until golden brown. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute or until coated in spices. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 10-12 minutes or until stock is absorbed. Remove from heat.

Add half the meatballs, currants and pistachio to rice; mix well. Stand, covered, for 10 minutes (do not lift lid).

Whisk yoghurt and tahini in a small bowl. Add 1/2 cup of the coriander to rice; stir to combine. Serve pilaf topped with remaining meatballs and tahini yoghurt. Garnish with remaining coriander and tomato.

You can use sultanas instead of currants.

Recipe by Recipes+

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