Lamb And Cauliflower Pilaf

This low-fat lamb pilaf is full of aromatic spices and healthy vegetables.

The ingredient of Lamb And Cauliflower Pilaf

• 1 tbsp olive oil
• 1 brown onion peeled diced
• 3 garlic cloves crushed
• 350g lamb leg steaks diced
• 1 tsp ground cumin
• 1 tsp ground fennel
• 1 4 cup currants
• 2 cups jasmine rice rinsed
• 2 massel vegetable stock cubes
• 3 1 2 cups boiling water
• 450g 1 2 medium cauliflower trimmed into florets
• 1 cup frozen peas
• 1 lemon rind finely grated
• 1 cup flat leaf parsley leaves chopped
• lemon wedges to serve

The Instruction of lamb and cauliflower pilaf

• heat oil in a large heavy based saucepan over medium heat add onion and garlic cook stirring for 2 to 3 minutes or until just soft add lamb cook stirring occasionally for 5 minutes or until browned
• add cumin fennel currants and rice stir to combine crumble over stock pour over boiling water and stir to combine bring to the boil add cauliflower cover reduce heat to medium low and simmer for 12 minutes or until rice has absorbed stock remove saucepan from heat
• stir through peas cover and set aside for 10 minutes stir in lemon rind and parsley season with salt and pepper spoon pilaf into serving bowls serve with lemon wedges

Nutritions of Lamb And Cauliflower Pilaf

fatContent: 628 57 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 94 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 61 milligrams cholesterol

Share this post