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Eastern Madras Lamb pilaf recipe with Medjool dates

This tasty pilaf has rice, split peas, spices and eggs to create a delicious filling meal.

Eastern Madras Lamb pilaf recipe with Medjool dates
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Ingredients

For the recipe:
  • 110g yellow split peas
  • 225g basmati rice
  • 450g minced lamb (can also be made with beef)
  • 2 large onions, quartered
  • 4 0z Medjool dates chopped
  • 20g butter or 2 tablespoons olive oil
  • ¼tsp organic turmeric
  • ¼tsp organic black pepper, finely ground
  • ¼tsp organic Madras curry powder
  • ¼tsp Steenbergs Organic natural sea salt
  • 3 hard-boiled organic & free range eggs
  • 4tbsp almonds, blanched and chopped
  • 1 large onion, chopped finely and sautéed in butter until translucent
  • 200ml vegetable stock

Hot spiced beef, yellow split pea and rice pilaf dish with Medjool dates and hardboiled eggs.

Recipe for4

Method

01
Cook the split peas until tender, drain and mash. Cook rice in water until tender, rinse and drain
02
Boil the eggs for 7 minutes till hard boiled, cool, peel and cut in half and save till later
03
Add lamb mince, onion, dates,turmeric, pepper, Madras curry powder and sea salt to a pan with the olive oil or butter and cookthoroughly.
04
Add the split peas and rice
05
Top with the halved hardboiled eggs
06
Serve with fresh bread, yoghurt and salad.