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Lamb and almond rice pilaf

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 1/2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon boiling water
  • Pinch of saffron threads
  • 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
  • 1 x 7cm cinnamon stick
  • 300g (1 1/2 cups) Basmati rice
  • 25g (1/4 cup) flaked almonds
  • 200g cup mushrooms, thinly sliced
  • 400g lamb eye of loin (backstrap)
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 150g (1 cup) frozen peas
  • 2 ripe tomatoes, coarsely chopped
  • 1/4 cup chopped fresh continental parsley


  • 1
    Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 minutes or until the onion softens.
  • 2
    Meanwhile, combine the water and saffron in a small bowl. Place the stock and cinnamon in a medium saucepan over medium heat. Bring to a simmer.
  • 3
    Add rice to the onion mixture. Cook, stirring, for 2 minutes. Add the saffron mixture and the stock mixture. Bring to a simmer. Reduce heat to low. Cover and cook, without stirring, for 12 minutes.
  • 4
    While the rice is cooking, place the almonds in a large frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Transfer to a large plate. Heat the remaining oil in the frying pan over medium-high heat. Add the mushroom and cook for 4 minutes or until tender. Transfer to the plate with the almonds. Add the lamb to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to the plate.
  • 5
    Add asparagus, peas and tomato to the rice. Set aside, covered, for 5 minutes.
  • 6
    Thickly slice the lamb across the grain. Add the lamb, almonds, mushroom and parsley to the rice mixture and combine. Season with salt and pepper to serve.

Source: taste.com.au


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