Lamb Pilaf

This spicy pilaf is full of healthy vegetables.

The ingredient of Lamb Pilaf

• 1 1 2 cups massel salt reduced chicken style liquid stock
• pinch saffron threads
• 1 tsp olive oil
• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 300g lean lamb mince
• 1 cup basmati rice
• 1 cinnamon stick broken in half
• 1 3 cup sultanas
• 400g butternut pumpkin peeled cut into 1cm pieces
• 125g green beans trimmed halved
• 3 medium tomatoes chopped
• 2 tbsp slivered almonds toasted

The Instruction of lamb pilaf

• bring stock to the boil in a saucepan over medium high heat stir in saffron heat oil in a large heavy based saucepan over medium heat add onion and garlic cook stirring occasionally for 6 to 7 minutes or until onion has softened
• increase heat to medium high add mince cook stirring with a wooden spoon to break up mince for 4 to 5 minutes or until browned add rice cinnamon sultanas and stock mixture bring to the boil reduce heat to medium low cook covered for 12 minutes or until liquid has almost been absorbed
• meanwhile place pumpkin in a heatproof microwave safe dish add 1 4 cup cold water cover microwave on high 100 for 4 minutes or until just tender drain transfer to a plate cover set aside place beans in a microwave safe dish drizzle with 2 tablespoons cold water cover microwave on high 100 for 2 minutes or until tender
• stir pumpkin beans and tomato through rice cover set aside for 5 minutes remove and discard cinnamon stick serve sprinkled with toasted almonds

Nutritions of Lamb Pilaf

fatContent: 463 182 calories
saturatedFatContent: 10 9 grams fat
carbohydrateContent: 3 1 grams saturated fat
sugarContent: 62 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 25 8 grams protein
sodiumContent: 54 milligrams cholesterol

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