Etli Nohutlu Pilav (Rice Pilav with Lamb and Chickpeas)
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Ingredients
- 350 g diced lamb shoulder
- 250 g long grain rice
- 400 g tinned chickpeas, drained
- 1 onion, finely chopped
- 1 tsp ground cumin
- 2 tbsp olive oil
- 500 ml lamb stock
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 27.7 g
- Carbohydrate
- 68.4 g
- of which sugars
- 3 g
- Fat
- 26.9 g
- of which saturates
- 9 g
- Fibre
- 7.5 g
- Salt
- 1.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and cook for 6 minutes until softened.
- 3
Add the lamb stock, cover, and simmer for 45 minutes until the lamb is tender.
- 4
Stir in the ground cumin, tinned chickpeas and rice, cover and simmer for a further 15-18 minutes until the rice is tender and the liquid is absorbed, adding a splash of water if it looks dry.
- 5
Take off the heat and leave to stand, covered, for 5 minutes before fluffing with a fork.
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