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Turkish lamb pilau

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  • small handful pine nuts or flaked almonds
  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 cinnamon sticks, broken in half
  • 500g lean lamb neck fillet, cubed
  • 250g basmati rice
  • 1 lamb or vegetable stock cube
  • 12 ready-to-eat dried apricot
  • handful fresh mint leaves, roughly chopped
Servings: 4

  1. Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
  2. Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Estimated Nutrient Breakdown:

Calories: 3,284.56
Weight: 1,139.76g
Total Fat: 191.85g
Saturated Fat: 80.57g
Trans-Fat: 4.25g
Monounsaturated Fat: 69.39g
Polyunsaturated Fat: 12.94g
Protein: 118.87g

Cholesterol: 447.01g
Sodium: 433.65g
Calcium: 349.12g
Magnesium: 244.36g
Potassium: 3,209.46g
Iron: 22.30g
Zink: 20.79g
Phosphorus: 1,333.81

Vit A: 230.25
Vit B1: 2.05
Vit B2: 1.04
Vit B3: 34.55
Vit B6: 1.42
Vit B12: 13.75
Vit D: 0.00
Vit E: 0.00
Vit K1: 20.03


Health Notes: Peanut-Free,Alcohol-Free,
Notes: Wild Food Box smart component.

Author: BBC Good Food
Tags: Wild Food Box

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