Beacons Welsh Lamb © 2020. All rights reserved                                                                                                                                                 View Web Design

Tel: 07968 632754

Lamb Boxes from the heart of Wales
direct to your doorstep

Email: steve@beaconswelshlamb.wales

Shopping Basket

Home On the farm Online Shop Recipes Contact Us
LOCAL DELIVERY  |  NATIONWIDE DELIVERY Mal's-E: View Cart Delivery Delivery Home

Beacons Welsh Lamb

Wholesale

Farming & Countryside (Welsh Gov)

Brecon Beacons National Park Authority

Contact Us

ABOUT US

CONTACT US

ONLINE SHOP

SOCIAL & MORE

Delivery

Packaging

Quality Assurance

Terms & Conditions

Privacy Policy

Beacons Welsh Lamb
Cefn Fedw Ganol,
Heol Senni,
Powys
LD3
8ST

Telephone: 07968 632754
Email: steve@beaconswelshlamb.wales

Recipes

Facebook

One-pot lamb and cherry pilaf

Ingredients

1 tbsp olive oil

450g lamb leg steaks, fat removed, diced into 3cm pieces

15g butter

1 onion, finely sliced

1½ tsp ground coriander

1½ tsp ground cumin

½ tsp ground cinnamon

½ tsp allspice

200g basmati rice

150g fresh cherries, halved and pitted

400ml vegetable stock

90g spinach

15g fresh mint, chopped

15g fresh parsley, chopped

15g toasted flaked almonds

pinch of crushed chillies (optional)

Method

  1. Heat the oil in a large lidded pan over a medium-high heat. Season the lamb and fry for 6 mins or until browned all over. Transfer to a plate; set aside. Reduce the heat and add the butter to melt. Tip in the onion; cook for 8 mins to soften.
  2. Increase the heat and stir in the spices; cook for 1 min. Add the rice, half the cherries and the seared lamb; season. Pour over the stock, bring to the boil, then cover. Reduce the heat; simmer for 12-15 mins until the rice is tender and the stock absorbed. Stir in the spinach and let it wilt.
  3. Sprinkle over the chopped herbs, remaining cherries, flaked almonds and crushed chillies to serve.
Source: Real Food

Try something different with fresh British cherries during their short summer season. This Moroccan-inspired spiced pilaf is a clever one-pot recipe, filled with juicy cherries, tender lamb and spinach for a simple family dinner.


SERVES 4

COOKS IN 30 MINUTES