Name: Lamb pilaf with cashew and coriander yoghurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400 gram (12½ ounces) baby carrots, unpeeled, trimmed, halved lengthways; 1 tablespoon pure maple syrup; 1/4 cup (60ml) olive oil; 400 gram (12½ ounces) lamb backstrap (eye of loin), cut into 2.5cm (1-inch) pieces; 2 medium brown onions (300g), sliced thinly; 2 clove garlic, crushed; 1/2 teaspoon cumin seeds; 6 cardamom pods, bruised; 1 1/2 cup (300g) basmati rice; 3 cup (750ml) salt-reduced chicken stock; 100 gram (3 ounces) baby spinach leaves; Cashew and coriander yoghurt; 1/2 cup (140g) greek-style yoghurt; 2 tablespoon coarsely chopped fresh coriander (cilantro); 2 tablespoon roasted cashews, chopped finely

Ingredients

400 gram (12½ ounces) baby carrots, unpeeled, trimmed, halved lengthways

1 tablespoon pure maple syrup

1/4 cup (60ml) olive oil

400 gram (12½ ounces) lamb backstrap (eye of loin), cut into 2.5cm (1-inch) pieces

2 medium brown onions (300g), sliced thinly

2 clove garlic, crushed

1/2 teaspoon cumin seeds

6 cardamom pods, bruised

1 1/2 cup (300g) basmati rice

3 cup (750ml) salt-reduced chicken stock

100 gram (3 ounces) baby spinach leaves

Cashew and coriander yoghurt

1/2 cup (140g) greek-style yoghurt

2 tablespoon coarsely chopped fresh coriander (cilantro)

2 tablespoon roasted cashews, chopped finely

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place carrots on a baking-paper-lined oven tray; drizzle with syrup and 1 tablespoon of the oil. Roast for 25 minutes or until tender.

3.Meanwhile, heat another 1 tablespoon of the oil in a large saucepan over high heat; cook lamb, stirring, until browned. Remove from pan.

4.Heat remaining oil in same pan; cook onion, garlic, cumin and cardamom, stirring, for 3 minutes or until onion is soft. Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until rice is tender, adding lamb and spinach to pan for the last 5 minutes of cooking time. Season to taste.

5.To make cashew and coriander yoghurt; combine ingredients in a small bowl.

6.Serve pilaf topped with carrots, and extra coriander leaves, if you like; accompany with cashew and coriander yoghurt.

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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