Balboa Kitchen

https://www.taste.com.au/recipes/middle-eastern-lamb-pilaf/f974cdc0-e32e-4bdb-8227-df5fab95fd31

Ingredients

75.08 gm extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
200.00 gm basmati rice
382.50 gm chicken style liquid stock
3.75 gm curry powder
7.50 gm ground cumin
400g can Chickpeas, drained, rinsed
750.00 ml cold shredded leftover cooked lamb (see notes)
125.00 ml currants (or sultanas)
125.00 ml fresh coriander leaves, roughly chopped
125.00 ml fresh flat-leaf parsley leaves, roughly chopped
65.63 gm lemon juice
1/2 pomegranate, seeds removed

Instructions

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until onion is soft. Add rice. Stir to coat in mixture. Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas. Stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains.
Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once, until the lamb is browned and heated through. Transfer to a large bowl.
Add rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds.

JSON

{
    "author": "Nagi Maehashi",
    "canonical_url": "https:\/\/www.taste.com.au\/recipes\/middle-eastern-lamb-pilaf\/f974cdc0-e32e-4bdb-8227-df5fab95fd31",
    "category": "dinner, main",
    "cuisine": "middle eastern",
    "description": "Pan-frying leftover roast lamb with spices to make it golden takes it to another level. This quick and easy Middle Eastern rice dish will become a weeknight dinner favourite with all the family.",
    "host": "taste.com.au",
    "image": "https:\/\/img.taste.com.au\/MD8888Pb\/taste\/2016\/11\/middle-eastern-lamb-pilaf-109455-1.jpeg",
    "ingredient_groups": [
        {
            "ingredients": [
                "75.08 gm extra virgin olive oil",
                "1 brown onion, finely chopped",
                "2 garlic cloves, crushed",
                "200.00 gm basmati rice",
                "382.50 gm chicken style liquid stock",
                "3.75 gm curry powder",
                "7.50 gm ground cumin",
                "400g can Chickpeas, drained, rinsed",
                "750.00 ml cold shredded leftover cooked lamb (see notes)",
                "125.00 ml currants (or sultanas)",
                "125.00 ml fresh coriander leaves, roughly chopped",
                "125.00 ml fresh flat-leaf parsley leaves, roughly chopped",
                "65.63 gm lemon juice",
                "1\/2 pomegranate, seeds removed"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "75.08 gm extra virgin olive oil",
        "1 brown onion, finely chopped",
        "2 garlic cloves, crushed",
        "200.00 gm basmati rice",
        "382.50 gm chicken style liquid stock",
        "3.75 gm curry powder",
        "7.50 gm ground cumin",
        "400g can Chickpeas, drained, rinsed",
        "750.00 ml cold shredded leftover cooked lamb (see notes)",
        "125.00 ml currants (or sultanas)",
        "125.00 ml fresh coriander leaves, roughly chopped",
        "125.00 ml fresh flat-leaf parsley leaves, roughly chopped",
        "65.63 gm lemon juice",
        "1\/2 pomegranate, seeds removed"
    ],
    "instructions": "Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until onion is soft. Add rice. Stir to coat in mixture. Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas. Stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains.\nMeanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once, until the lamb is browned and heated through. Transfer to a large bowl.\nAdd rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds.",
    "instructions_list": [
        "Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until onion is soft. Add rice. Stir to coat in mixture. Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas. Stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains.",
        "Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once, until the lamb is browned and heated through. Transfer to a large bowl.",
        "Add rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds."
    ],
    "nutrients": {
        "calories": "167.80 calories",
        "fatContent": "30.7 grams fat",
        "saturatedFatContent": "6.5 grams saturated fat",
        "carbohydrateContent": "77.9 grams carbohydrates",
        "sugarContent": "18.8 grams sugar",
        "proteinContent": "31.5 grams protein",
        "cholesterolContent": "60 milligrams cholesterol",
        "sodiumContent": "564.1 milligrams sodium"
    },
    "ratings": 4.9,
    "site_name": "www.taste.com.au",
    "title": "Middle Eastern lamb pilaf",
    "total_time": 45,
    "yields": "4 servings",
    "v": "scrape_html"
}