Kabuli Pilau with Lamb Steak
Kabuli Pilau is a variety of pilaf that originates in Afghanistan. This versatile dish is created with our Pilau rice and filled with warming spices for a delicious aroma. For a delicious vegetarian version replace the lamb with toasted flaked almonds and pumpkin seeds and cook the carrots in the lamb spices.
Tildalicious tip: The meat flavour is intensified by using the same pan to cook both the carrots and the lamb, without cleaning it in between. The natural sugars from the onion and carrots help to caramelise the meat.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
For the pilau:
- 1 pouch Tilda Pilau rice
- 1 tsp garam masala
- 1/2 tsp ground ginger
- 300g lamb leg steak, fat trimmed off
- 1 tsp vegetable oil
- 1 small onion, very finely chopped
- 2 cloves garlic, crushed
- 2 cardamom pods
- 2 medium carrots, peeled and coarsely grated
- 20g sultanas
- 1 small green chilli, finely chopped
For the raita:
- 125g low fat yoghurt
- 2 sprigs of mint, leaves removed and finely chopped
- 80g peeled and chopped cucumber
How to make Kabuli Pilau with Lamb Steak
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Mix the garam masala and ginger together on a large plate and coat the lamb steaks all over in the spices. Set aside to marinate.
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Heat the oil in a non stick frying pan and add the onion, garlic, cardamom, grated carrot, sultanas with a pinch of salt. Cover with a lid or foil on and let the carrot mixture sweat over a low heat for 8 - 10 minutes, stirring occasionally.
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Meanwhile, make the raita by combining the yoghurt, mint and cucumber together.
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Cook the Tilda Pilau rice according to pack instructions.
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Place the cooked carrots into a large bowl and stir through the hot rice, and keep warm.
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Turn the heat up under the now empty frying pan and fry off the lamb steaks for 2 minutes each side. Remove and slice the meat into strips.
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Serve the strips of lamb on top of the carrot rice, scatter with the green chilli and serve with the raita.
