Meats Recipes - Lamb Pilau

Ingredients                                        

• 750 g/1 1/2 lb lean lamb, diced

• Grated rind and juice of 1 lemon

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 225 g/8 oz/1 cup long-grain rice

• 300 ml/1 1/4 cups crème fraiche

• 300 ml/1 1/4 cups lamb or chicken stock

• 2.5 cm/1 in piece cinnamon stick

• 5 ml/1 tsp cumin seeds, lightly crushed

• 5 ml/1 tsp fennel seeds, lightly crushed

• Salt and freshly ground black pepper

• Chopped parsley

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Method:

1. Sprinkle the lamb with the lemon juice. Toss gently and leave to marinate while preparing the rice.

2. Melt half the butter in a large flameproof casserole (Dutch oven). Add the rice and cook gently for 10 minutes, stirring. Do not allow to brown.

3. Stir in the crème fraiche, the stock, spices and a little salt and pepper. Cover and cook in the oven at 180°C/350°F/gas mark 4 for 15 minutes.

4. Meanwhile, fry (sauté) the lamb in the remaining butter until lightly browned. Add to the rice.

5. Cover and return to the oven for a further 30-40 minutes or until the lamb and rice are tender.

6. Remove the lid, stir well and leave to stand for 5 minutes before serving garnished with the grated lemon rind and the parsley.