Pistachio pilaf with chargrilled lamb

Serves 6 

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, £5.99

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