Dinner · Middle eastern
Spiced lamb and rice skillet
One-pan spiced ground lamb simmered with rice, tomatoes and pine nuts.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g ground lamb
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 150 g basmati rice, uncooked
- 300 ml chicken broth
- 20 g pine nuts
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
Method
Heat the olive oil in a skillet and cook the onion until soft.
Add the garlic, cinnamon and allspice, and cook for 1 minute.
Add the lamb and cook until browned.
Stir in the rice and broth, cover and simmer for 15 minutes, until the rice is tender.
Toast the pine nuts in a dry pan until golden.
Season with salt and top with pine nuts and parsley.