Leftover Lamb Pilaf

[[ recipeID=recipe-9knylnpwf, title=Leftover Lamb Pilaf ]]

Leftover Lamb Pilaf

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300 ml basmati rice
  • 450 ml chicken stock
  • 1 ½ tsp curry powder
  • 3 tsp ground cumin
  • 400 g chickpeas, drained and rinsed
  • 300 g cold shredded leftover cooked lamb
  • 100 g currants
  • 15 g flat-leaf parsley, roughly chopped
  • 15 g coriander leaves, roughly chopped
  • 50 ml lemon juice
  • ½ pomegranate, seeds only

Instructions

  1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Add the onion and garlic. Sauté for 3 minutes until the onion is soft and slightly golden. Add rice and stir well to combine. Add stock, chickpeas, 1 teaspoon curry powder, 2 teaspoons cumin. Give it a good stir and cover with a lid. Reduce heat to medium-low and simmer for 10-12 minutes or until the liquid has evaporated. Remove from heat and set aside while preparing the lamb—fluff rice with a fork to separate grains.
  2. In a large frying pan, heat 1 tbsp over high heat. Add lamb and the remaining curry powder and cumin. Season with salt and pepper and cook for 2-3 minutes until browned and heated through.
  3. In a large bowl, add the lamb, rice mixture, currants, coriander, parsley, lemon juice, 2 tbsp olive oil. Mix gently to combine—season to taste with salt and pepper. Garnish with pomegranate seeds and serve.