Fragrant Lamb And Green Lentil Pilaf Recipe

About this recipe

A hearty one-pot meal combining tender lamb chunks with aromatic basmati rice and green lentils, infused with warm spices for a comforting dinner.

Ingredients

• NaN Fresh Halal British Lamb Shoulder - Red Tractor Approved
• - Gallo Ready In 2Mins
• 1 Kg Green Lentils, 1Kg
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Jalpur Cumin Seeds
• - Rajah Whole Red Chillies
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• - Ktc Vegetable Oil
• 45G Natco Cinnamon Sticks, 45G
• - Schwartz Whole Cloves
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the basmati rice and green lentils separately, then soak them in water for 20 minutes.
2. 2. Heat oil in a large pot and add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
3. 3. Add chopped onion and cook until golden brown, stirring occasionally.
4. 4. Stir in minced garlic and ginger, cooking for 2 minutes until aromatic.
5. 5. Add lamb pieces and sear for 5 minutes, ensuring they are browned evenly.
6. 6. Mix in chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook for 7 minutes until tomatoes soften.
7. 7. Drain the soaked lentils and rice, then add them to the pot. Stir to coat them in the spice mixture.
8. 8. Pour in water and bring the mixture to a boil, then reduce heat to low and cover with a lid.
9. 9. Simmer for 20 minutes, allowing the rice and lentils to absorb the liquid and flavors.
10. 10. Turn off the heat and let the pilaf rest for 5 minutes before fluffing gently with a fork.
11. 11. Garnish with chopped fresh coriander leaves and serve warm.