Hot spiced beef, yellow split pea and rice pilaf dish with Medjool dates and hardboiled eggs.
Recipe for4
Eastern Madras Lamb pilaf recipe with Medjool dates
This tasty pilaf has rice, split peas, spices and eggs to create a delicious filling meal.
Ingredients
| 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 |
Method
- Cook the split peas until tender, drain and mash. Cook rice in water until tender, rinse and drain
- Boil the eggs for 7 minutes till hard boiled, cool, peel and cut in half and save till later
- Add lamb mince, onion, dates,turmeric, pepper, Madras curry powder and sea salt to a pan with the olive oil or butter and cookthoroughly.
- Add the split peas and rice
- Top with the halved hardboiled eggs
- Serve with fresh bread, yoghurt and salad.
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