Pistachio pilaf with chargrilled lamb
30g butter, chopped
1 medium onion (150g), chopped finely
1 tablespoon finely chopped fresh ginger
1 cinnamon stick
4 cardamom pods, cracked
½ teaspoon ground turmeric
3 tablespoons fresh curry leaves
400g basmati rice
750ml chicken stock or water
12 large french-trimmed lamb cutlets (600g)
2 tablespoons olive oil
2 large handfuls each fresh flat-leaf parsley and mint, torn coarsely
45g pistachios, chopped coarsely
55g roasted almonds, chopped coarsely
2 tablespoons currants
2 tablespoons lemon juice
lemon wedges and greek-style yoghurt, to serve
Tips: To tear herbs coarsely, use your hands to tear them straight from the bunch. Alternatively, run a knife over the whole bunch, chopping both leaves and stems coarsely. To chop the nuts quickly, pulse briefly in the food processor.
Heat butter in a large saucepan over medium-high heat, add onion; cook, stirring, for 5 minutes or until softened. Add ginger, spices, curry leaves and rice; stir to combine. Add stock; bring to the boil. Reduce heat to lowest heat; cook, covered, for 10 minutes or until most of the liquid is absorbed. Stand, covered, for 5 minutes.
Meanwhile, heat a griddle pan (or grill pan or barbecue) to medium-high. Drizzle lamb with oil; season. Cook lamb for 3½ minutes each side for medium, or until cooked to your liking.
Stir herbs, nuts, currants and juice into rice pilaf; season to taste. Serve pilaf with cutlets, lemon wedges and yoghurt.
Lakeland Express Easy to-make Recipe Book, £5.99Reuse content