Ingredients
- ( 250 grams) Raw lean lamb meat, diced
- ( 1 cup) Medium-grain white rice
- ( 2/3 cup) Raw, unsalted almonds with skin
- ( 1 medium) Zucchini, unpeeled
- ( 1 medium) Red capsicum, fresh
- ( 1/2 tsp) Cardamom seed powder
- ( 14 apricot halves) Dried apricot
- ( 2 tbsp) Olive oil
- ( 1/2 tsp) Ground black pepper
- ( 1 tsp) Cooking salt
Lamb & almond pilaf
Serves 4Time 60 mins
Try this sweet and crunchy traditional rice dish
Fat - total
22g
31%
Fat - saturated
3g
13%
Salt
135mg
6%
Protein
23g
46%
Carbs
46g
15%
Sugar
9g
10%
Energy
1977kJ
23%
% based on an adult’s recommended daily intake
Ingredients
- ( 250 grams) Raw lean lamb meat, diced
- ( 1 cup) Medium-grain white rice
- ( 2/3 cup) Raw, unsalted almonds with skin
- ( 1 medium) Zucchini, unpeeled
- ( 1 medium) Red capsicum, fresh
- ( 1/2 tsp) Cardamom seed powder
- ( 14 apricot halves) Dried apricot
- ( 2 tbsp) Olive oil
- ( 1/2 tsp) Ground black pepper
- ( 1 tsp) Cooking salt
Method
- Place the rice in a large bowl and add 800mL of water. Leave for 30 minutes at room temperature.
- After 30 minutes, rinse the rice until the water runs clear.
- Heat the oil in a large pan and cook the lamb.
- Add the cardamom and 500mL of water to the lamb mixture and bring to the boil. Then, cook for five (5) minutes.
- After five minutes, add the rice.
- Add the vegetables and apricots and cook for ten (10) minutes.
- Turn off the heat, place a lid on the pot, and leave for 20 minutes before serving.
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