Lamb and Chickpea Pilaf

An Ottoman-style butter rice pilaf with tender braised lamb, tomato and chickpeas. Gluten-free and filling enough to stand alone as a main.

Ingredients

• 400 g white rice
• 800 g water
• 400 g leg of lamb (diced)
• 60 g (4 tbsp) butter
• 100 g (1 medium) onion
• 200 g (2 medium) tomatoes
• 150 g cooked chickpeas
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Rinse the rice several times until the water runs clear and drain. Finely chop the onion and grate the tomatoes.

2. 2

   Melt 40 g of the butter in a pot and brown the diced lamb over medium-high heat for 5-6 minutes; add the onion and cook for 4-5 minutes more.

3. 3

   Add 200 g of the water, cover and simmer over low heat for 40 minutes until the lamb is tender.

4. 4

   Add the grated tomato and cook for 5 minutes; stir in the chickpeas and rice and toss for 2-3 minutes.

5. 5

   Pour in the remaining 600 g water and add the salt and black pepper; bring to a boil, then cover and cook over low heat for 15-18 minutes until the water is absorbed.

6. 6

   Melt the remaining butter and drizzle it over the pilaf; place a paper towel under the lid, let it steam for 10 minutes, then stir and serve.

Nutrition

Per serving