Zanzibari Spiced Lamb Pilau
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Ingredients
- 500 g diced lamb shoulder
- 300 g basmati rice
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 1 cinnamon stick
- 4 whole cloves
- 4 cardamom pods
- 500 ml lamb stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 28.8 g
- Carbohydrate
- 66.6 g
- of which sugars
- 4.9 g
- Fat
- 31.6 g
- of which saturates
- 11.5 g
- Fibre
- 2.9 g
- Salt
- 1.23 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 vegetable oil in a large pot and brown the lamb all over, then set aside.
- 2
Peel and chop the onions, add to the pot and cook for 10 minutes until golden.
- 3
Stir in the garlic, ginger, cinnamon stick, cloves and cardamom pods and cook for 2 minutes.
- 4
Rinse the rice, add to the pot and stir for 1 minute to coat in the spices.
- 5
Return the lamb to the pot and pour in the lamb stock. Bring to the boil, then cover and simmer for 40 minutes until the lamb is tender and the rice is cooked.
- 6
Rest, covered, for 5 minutes, then fluff with a fork and serve.
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