VEGGIE PILAF
My recipe for fragrant, veg-packed pilaf is good for you, easy to make and absolutely delicious - what's not to love? Chickpeas add a bit of bite to the pilaf and their fibre content will keep you feeling nice and full. Meanwhile, pepitas are packed with masses of minerals, including iron, which helps you grow healthy nails and hair, and magnesium, which is good for muscle function.
Provided by Jamie Oliver
Categories Store cupboard recipes
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
- Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
- Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
- When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
- Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
- Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
- Decant the yoghurt into a small bowl. Make the harissa into a paste with 2 teaspoons of water, then swirl through the yoghurt.
- Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.
Nutrition Facts : Calories 610 calories, Fat 19.5 g fat, SaturatedFat 5.9 g saturated fat, Protein 17.1 g protein, Carbohydrate 97.5 g carbohydrate, Sugar 33.1 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
MARINATED LAMB
Provided by Jamie Oliver
Categories main-dish
Time 1h16m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
- Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
- Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
- Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
- To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
- Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
- Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
SPICED SLOW-COOKED LAMB SHANKS
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.
Provided by Jamie Oliver
Time 2h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
LAMB PILAF
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish was brought by East Indians to the West Indies." Prep time doesn't include the 1 hour the lamb cubes marinate.
Provided by mersaydees
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
- Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
- Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.
Nutrition Facts : Calories 429.8, Fat 13.9, SaturatedFat 6.3, Cholesterol 89, Sodium 692.6, Carbohydrate 46, Fiber 3.9, Sugar 6, Protein 29.9
LAMB PILAF
Make and share this Lamb Pilaf recipe from Food.com.
Provided by Helio
Categories One Dish Meal
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
- Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
- Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
- Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
- Stir in the allspice and cinnamon and serve hot.
- Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.
Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6
SPICED LAMB PILAF
Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
Steps:
- Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
- Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
- Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.
Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
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