Lamb and carrot pilaf with cumin and fresh mint
Tender lamb and sweet carrot cooked right in spiced rice, finished with fresh mint and lemon. A one pot dinner that is low FODMAP.
- Time55 min
- LevelMedium
- Costabout £2.45 a head
Ingredients
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Method
- 1
Heat the oil in a wide, lidded pan over a high heat. Brown the lamb for 5 minutes, turning, then lift onto a plate.
5 min - 2
Add the carrots, cumin, coriander, turmeric and cinnamon to the pan. Stir for 2 minutes until fragrant.
2 min - 3
Stir in the rinsed rice and return the lamb. Add the water and 1 tsp salt and bring to the boil.
- 4
Turn the heat to its lowest setting. Cover tightly and cook for 15 minutes without lifting the lid.
15 min - 5
Take off the heat and leave covered for 10 minutes to steam.
10 min - 6
Fluff the rice with a fork. Stir in the lemon juice, mint and parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.