Lamb Pilau
This delicious lamb pilau is made using Tilda Grand Extra Long Basmati rice and is topped with fresh herbs and pomegranate.
- 120+ Minutes
- Medium
- Serves 4-5
Method
Ingredients
Ingredients
- For the lamb marinade:
- Leg of lamb (approx. 3lbs)
- 5 tbsp salt
- 1 tsp ground black pepper
- 5 tbsp crushed green chilli
- 2 tbsp ginger & garlic paste
- 2 tbsp French mustard
- 2 tbsp soy Sauce
- Juice of one lemon
- For the tray
- Onion, quartered
- 5 bay leaves
- 75g butter, cut in slices
- 750ml water (or enough to fill half the tray)
- For the rice
- 500g of Tilda Grand Extra Long Basmati Rice
- 3 tbsp ghee
- 5 cardamom pods
- 2 cinnamon sticks
- 2 tsp salt
- 750ml broth (from lamb)
- To garnish
- Chopped coriander
- Pomegranate morsels
- Fried almonds
How to make Lamb Pilau
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Begin by mixing the ingredients for the lamb marinade.
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Place the lamb in a large oven tray and massage in the marinade.
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To the tray, add the onion, bay leaves, butter and water.
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Cover the try with parchment paper and then with foil.
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Place in the oven at 260°C for 1 hour and then 160°C for 2 hours.
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Remove the lamb from the oven and strain the broth (reserve this to cook the rice).
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Then place the lamb back in the oven uncovered for a further 15 mins (or until brown).
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Meanwhile, make the rice. Add ghee to a large pot along with the cinnamon sticks and cardamom. Stir for a couple of mins on a medium heat.
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Next add the washed rice, salt and 1 litre of the lamb broth. Cook for around 30mins until the rice is done.
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Once the rice is cooked, add on the lamb (you can shred the lamb or add it whole).
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Garnish with chopped coriander, fried almonds and pomegranate morsels.
