Spiced Lamb Coconut Pilaf Food

SPICED LAMB PILAF

Spiced lamb pilaf image

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

Time 50m

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

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

SPICE-RUBBED LAMB CHOPS

Spice-Rubbed Lamb Chops image

This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 10

Ingredients

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepper
2 lamb rib chops (about 5 1/2 ounces each)
2 teaspoons extra-virgin olive oil
1 ounce arugula (about 2 cups)
Roasted Cauliflower with Ginger and Mint, for serving

Steps:

Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.

Nutrition Facts : Calories 175 g

SPICED PRAWN & COCONUT PILAF

Spiced prawn & coconut pilaf image

This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala

Provided by Anjum Anand

Categories Dinner, Main course

Time 45m

Number Of Ingredients 16

Ingredients

250g basmati rice , washed well
small piece fresh root ginger , roughly chopped
2 large garlic cloves
2 medium tomatoes , quartered
4 tbsp vegetable oil
1 tsp cumin seeds
5 black peppercorns
½ cinnamon stick
3 cloves
3 cardamom pods
1 medium onion , finely sliced
½ tsp turmeric
¼ tsp chilli powder
1 tsp ground coriander
300g raw prawns , peeled
handful flaked unsweetened coconut , to serve

Steps:

Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook.
Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through - the mixture should be quite dry and paste-like.
Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.

Nutrition Facts : Calories 429 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.41 milligram of sodium

More about "spiced lamb coconut pilaf food"

FAST SPICED LAMB RACK WITH COCONUT SAFFRON PILAF RECIPE

fast-spiced-lamb-rack-with-coconut-saffron-pilaf image

Web Mar 24, 2015 Spiced lamb rack with coconut saffron pilaf Ingredients 1 tsp each cumin seeds and coriander seeds, coarsely crushed ½ tsp …
From gourmettraveller.com.au
Estimated Reading Time 1 min

For coconut saffron pilaf, heat oil in a saucepan, add onion and sauté until tender (4-5 minutes), then add saffron and rice and stir to combine. Add stock, coconut milk and 200ml boiling water, season to taste, bring to the simmer, cover with a tight-fitting lid, reduce heat to low and cook without removing lid for 15 minutes. Turn off heat and stand for 5 minutes to steam, then stir in toasted coconut.
Meanwhile, preheat oven to 220C. Combine spices in a bowl with ½ tsp sea salt. Heat oil in a large frying pan, add lamb and brown well all over (3-4 minutes), season to taste with spice mixture and roast until cooked to your liking (4-5 minutes for medium rare). Set aside to rest.
Meanwhile, for carrot salad, heat oil in a small saucepan over medium-high heat, add mustard seeds and cook until they start to pop (1 minute). Remove from heat and add curry leaves and garlic (be careful, oil will spit). Combine oil mixture in a bowl with remaining ingredients, season to taste and toss to combine. Serve with spiced lamb, pilaf, yoghurt, coriander and lime.

Spiced Lamb Coconut Pilaf Food

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

SPICE-RUBBED LAMB CHOPS

This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.

SPICED PRAWN & COCONUT PILAF

This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala

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