Waitrose and Partners
Leek & lamb pilaf

Leek & lamb pilaf

Frying leeks in the lamb fat lets them soak up masses of extra flavour.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Ingredients

  • 400g pack lamb mince
  • 400g Trimmed Leeks, halved lengthways and finely sliced
  • 1½ tsp garam masala
  • 570g jar chickpeas, drained and rinsed
  • 2 x 300g No.1 Jewelled Pilau Rice
  • 1 tbsp fresh mint leaves

Method

  1. Tip the mince into a large, high-sided frying pan set over a medium heat. Fry for 5 minutes until the fat renders, then season with salt, turn the heat up and fry for a further 5 minutes until golden with no pink meat remaining. Scoop onto a plate and set aside.

  2. Fry the leeks in the fat left in the pan for 5-8 minutes, until softened and slightly golden. Add the garam masala and fry for 1 minute until fragrant, then stir in the chickpeas, rice, 75ml water and the fried lamb. Fry, stirring, for 5 minutes until piping hot. Season, scatter over the mint leaves and serve.

Cook’s tip

3 steps to prep

The easy way to release the layers and get rid of the grit.

1 Halve leeks lengthways, then slice any way you like.

2 Chuck into a colander and rinse under running water, tossing them through your hands as you go to wash away any grit, until the water runs clear.

3 Pat the leeks dry with kitchen paper, then get cooking.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,678kJ/ 640kcals

Fat

28g

Saturated Fat

9.6g

Carbohydrates

59g

Sugars

9.4g

Fibre

11.9g

Protein

31g

Salt

2.1g

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