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Lamb and Almon Pilau

Lamb and Almon Pilau

2 tbsp/30ml olive oil

2 tbsp/30ml vegetable oil

3 onions, quartered

1lb/500g lean diced lamb

1scant cup/7oz/220g long-grain rice

3 cups/24fl oz 750ml boiling chicken or beef vroth

1tsp/5g dried thyme

1tsp/5g dried oregano

Freshly ground black pepper

½ cup/4oz/125g raisins

4tbsp/2oz/50g whole almonds, toasted

Method

Combine olive and vegetable oils together in a large saucepan over a low heat, add onions and cook, stirring frequently, for 10 minutes or until onions are golden. Remove from pan and set aside.

Increase heat to high and cook lamb in batches for 4-5 minutes or until lamb is well browned. Remove lamb from pan and set aside.

Wash rice under cold running water until water runs clear. Drain well. Add rice to pan and cook, stirring constantly, for 5 minutes. Slowly stir boiling broth into pan. Add thyme, oregano, and black pepper to taste, then reduce heat, cover pan with a tight-fitting lid, and simmer for 20 minutes or until all liquid is absorbed. Return lamb and onions to pan, cover and cook for 5 minutes longer.

Remove pan from heat and using a fork to fluff up rice mixture. Sprinkle with raisins and almonds and serve.

Note: When cooking pilau, it is important that the lid fits tightly on the pan. If the lid does not fit the pan tightly, first cover with aluminium foil, then with the lid.

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