Etli Soğanlı Pilav (Lamb and Caramelised Onion Rice Pilav)
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Ingredients
- 350 g diced lamb shoulder
- 250 g long grain rice
- 3 onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp caster sugar
- 500 ml lamb stock
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 21.5 g
- Carbohydrate
- 59.3 g
- of which sugars
- 7.8 g
- Fat
- 24.5 g
- of which saturates
- 8.7 g
- Fibre
- 2.6 g
- Salt
- 1.17 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; lift out and set aside.
- 2
Add the onions to the pan with the caster sugar and cook over a low heat for 15 minutes, stirring often, until deeply caramelised.
- 3
Return the lamb to the pan with the lamb stock, cover and simmer for 40 minutes until the lamb is tender.
- 4
Stir in the rice, cover and simmer for a further 15 minutes until the rice is tender and the liquid is absorbed.
- 5
Take off the heat and leave to stand, covered, for 5 minutes before fluffing with a fork.
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