Recipe

Turkish lamb pilaf

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Turkish lamb pilaf
  • 400 gram lamb mince
  • 2 tablespoon packaged dried breadcrumbs
  • 1/4 cup rice bran oil
  • 1 medium brown onion, finely chopped
  • 1/2 medium eggplant, cut into 1-2cm pieces
  • 2 clove garlic, crushed
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 1 1/2 cup basmati rice
  • 3 cup chicken stock
  • 1/2 cup currants
  • 1/2 cup shelled pistachios, toasted, coarsely chopped
  • 1/2 cup greek-style natural yoghurt
  • 1 1/2 tablespoon tahini
  • 3/4 cup chopped coriander
  • 1 medium tomato, finely chopped

Method

Turkish lamb pilaf
  • 1
    Combine mince and breadcrumbs in a medium bowl. Season with salt and pepper. Shape mixture into 16 meatballs. Heat 2 teaspoons of the oil in a large saucepan over moderate heat. Cook meatballs, in batches, for 4-5 minutes or until brown and cooked. Transfer to a heatproof plate; cover to keep warm.
  • 2
    Heat remaining oil in pan. Increase heat to moderately high. Add onion and eggplant; cook and stir for 3-4 minutes or until golden brown. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute or until coated in spices. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 10-12 minutes or until stock is absorbed. Remove from heat.
  • 3
    Add half the meatballs, currants and pistachio to rice; mix well. Stand, covered, for 10 minutes (do not lift lid).
  • 4
    Whisk yoghurt and tahini in a small bowl. Add 1/2 cup of the coriander to rice; stir to combine. Serve pilaf topped with remaining meatballs and tahini yoghurt. Garnish with remaining coriander and tomato.

Notes

You can use sultanas instead of currants.

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