Minced Lamb and Lentil Pillau

Name: Minced Lamb and Lentil Pillau (Masour Pillau)
Yield: Serves 6-8
Cuisine: Indian
Ingredients: 1 tsp saffron strands soaked in 200ml (7 fl oz) hot water for 10-15 minutes; 3-4 sprigs mint chopped; 1 tsp red chilli powder; 2 medium tomatoes; 3 tsp salt; 6 quail’s eggs or 3 hen’s eggs, hard-boiled until the yolks are just set fresh coriander chopped; 65 g (2¾ oz) butter; ½ tsp saffron strands; vegetable oil for frying; 3 cardamoms; 50 g (2 oz) Puy lentils washed and drained; 5 cm (2 inch) piece fresh ginger grated; 1 tsp ground cumin; 3 cloves; 600 g (1¼ lb) basmati rice; 4 large onions sliced; 2 garlic cloves crushed; 1 tsp garam masala; 2 green chillies slit in half lengthways; 1 tbsp natural yoghurt; 1 tsp black peppercorns; 3 x 5 cm (2 inch) cinnamon sticks; 450 g (1 lb) minced lamb

Masour Pillau

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

An economical recipe that makes a little lamb go a long way. It is an easy, one-pot dinner-party dish.

Ingredients

450 g (1 lb) minced lamb
600 g (1¼

Asia
India
Dinner
Gluten-free

Method

Wash the rice and leave it to soak in cold water while preparing the other ingredients. Place the lentils in a saucepan with 400 ml (14 fl oz) water, bring to the boil, then lower the heat and simmer for 3