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Carrot pilaf with spiced lamb

  • 0:20 Prep
  • 0:17 Cook
  • 4 Servings


  • 2 tablespoons peanut oil
  • 2 carrots, peeled, coarsely grated
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 200g (1 cup) Basmati rice
  • 95g (1/2 cup) raisins
  • 2 teaspoons Massel chicken style stock powder
  • 500ml (2 cups) water
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon curry powder (see note)
  • 4 lamb rump steaks
  • 90g (1/3 cup) natural yoghurt
  • 1/4 cup fresh coriander leaves


  • 1
    Heat half the oil in a saucepan over medium heat. Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft. Stir in the rice, raisins, stock powder and water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Reduce heat to low. Cover and cook for 10 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Stir in the pine nuts.
  • 2
    Meanwhile, combine the curry powder and remaining oil in a bowl. Rub over the lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
  • 3
    Thinly slice the lamb across the grain. Divide the rice among serving dishes. Top with the lamb, yoghurt and coriander.

Source: taste.com.au


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