Emma Worth the wait slow cooker Scotch lamb pilaf
Another recipe from the Scotch Kitchen to promote Scotch Lamb. This time one to put on in the morning and have ready for dinner in the evening – Scotch lamb pilaf.
Serves 4
Ingredients:
500g diced Scotch Lamb PGI shoulder
2 x medium onions, thinly sliced
130g dried apricots
2 x tsp curry powder
1 x 400g tin chopped tomatoes
250g basmati rice
1 x flat tsp ground cinnamon
2 x cloves garlic, minced
1 x reduced salt lamb stock cube (if you can’t find lamb, try a chicken or beef stock cube instead)
600ml boiling water
Sea salt and black pepper
1 x lemon
4g fresh mint, finely chopped
4g fresh parsley, finely chopped
40g pine nuts
Scottish rapeseed oil
Turn the slow cooker to high
Pour in the tinned tomatoes
Pour the boiling water over the stock cube and stir well to dissolve – pour into the slow cooker
Brown the meat and onions in some oil in a frying pan then add to the slow cooker
Add the garlic to the slow cooker along with the curry powder and ground cinnamon
Add the rice and mix well
Slice the apricots and add to the slow cooker, season with some salt and pepper
Put on the lid, reduce the heat to low and cook for 4 hours
Dry fry the pine kernels to light brown
Mix the herbs with the pine nuts and sprinkle over the dish before serving
Serve with a wedge of lemon to squeeze
Prep time – 15 mins
Cook time – 4 hours
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