Turkish lamb pilaf

Lamb, rice, dried apricots and cinnamon - all together a splendid combination. A one-pot dish.

• Serves: 4
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 2 - 3 hours

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Ingredients

• 45 ml (3 tbsp) butter
• 1 large onion, finely chopped
• 500 g stewing lamb, cubed
• 2,5 ml (½ tsp) ground cinnamon
• salt and freshly ground black pepper to taste
• 30 ml (2 tbsp) tomato paste
• 45 ml (3 tbsp) chopped Italian parsley
• 125 ml (½ cup) chopped dried apricots
• 190 ml (¾ cup) chopped pistachios
• 250 ml (1 cup) Spekko Long Grain Parboiled Rice
• Italian parsley to garnish

Method

1. Heat butter in a large heavy-based pot. Add onion and fry until soft and golden.
2. Add lamb and brown on all sides. Add cinnamon and season with salt and pepper.
3. Cover, reduce heat and simmer gently for about 10 minutes.
4. Add tomato paste and enough water to cover the meat. Stir in parsley, cover and simmer gently for 1½ hours or until meat is tender. Add enough water so that there is about 625 ml liquid in the pot, including meat juices.
5. Add the apricots, pistachios and Spekko Long Grain Rice. Bring to a boil, cover and simmer for about 20 minutes until the rice is cooked. Add a little more water if needed.
6. Garnish with parsley and serve hot.