Pilau is rice cooked in well-seasoned broth with onions and meat. This lamb pilau is tasty and a filling meal.

Equipment: Hart 250 mm J7 Pot
Prep time: 10 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

¼ cup pine nuts or flaked almonds (65 ml)
3 tbsp sunflower oil (45 ml)
1 large onion, peeled, halved and sliced
2 cinnamon sticks, broken in half
500 g neck of lamb, cubed
1½ cups Basmati rice (300 g)
2 cups boiling water (500 ml)
1 cube mutton stock
Handful of fresh mint leaves

Method

1. In a large frying pan, dry-fry the pine nuts or almonds until lightly toasted; transfer onto a plate.
2. In a pot, heat oil, fry onions and cinnamon until golden.
3. Turn up heat, stir in lamb, fry for about 30 minutes until the meat changes colour.
4. Add rice, cook for 1 minute, stirring continuously.
5. Add boiling water and crumble in stock cube.
6. Turn heat down, cover pot with lid and simmer for 30 minutes until meat is tender and stock absorbed.
7. Add in the pine nuts and mint, and heat through.
8. Serve warm with a tomato sambal or green salad.