Timman Bagilla (Iraqi Dill and Broad Bean Rice with Lamb)
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Ingredients
- 450 g diced lamb shoulder
- 300 g basmati rice
- 250 g frozen broad beans
- 25 g fresh dill, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 689 kcal
- Protein
- 30.4 g
- Carbohydrate
- 67.1 g
- of which sugars
- 3.1 g
- Fat
- 32.7 g
- of which saturates
- 10.6 g
- Fibre
- 5.3 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a pot and fry the onion for 5 minutes, then add the diced lamb and turmeric and brown for 6-8 minutes.
- 2
Pour in 400ml water, bring to a simmer, cover and cook gently for 40 minutes until the lamb is tender.
- 3
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, adding the broad beans for the last 2 minutes, then drain and toss with the dill.
- 4
Spoon the rice and beans into a large pan with the remaining oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 5
Fluff the rice onto a platter and serve with the lamb and its sauce spooned over.
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