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This lamb and aubergine rice one pot is a recipe I’ve been which means to share for AGES. It’s an totally scrumptious dinner I’ve been making at house for the previous few months and I lastly discovered the time to write down all the small print down on this recipe put up.
Aromatic cumin and cinnamon, lamb and aubergine, pomegranate and mint. With an added crunch of hazelnut. All of the flavours and textures on this dish are a superb mixture.
I must also notice that this isn’t an genuine levantine dish, merely impressed by the spices and substances which are generally utilized in that area of the Center East.
I Have a Nut Allergy, Can I Skip the Hazelnuts?
Sure completely, these present some pretty flavour and texture however aren’t a vital part of the topping. You possibly can substitute with pine nuts (if you’re not allergic to those), seeds and even crispy breadcrumbs if you wish to add some crunch.
Can I Make This Lamb & Aubergine Rice Dairy Free?
It’s a naturally dairy free recipe, so no modifications wanted :).
Levantine Lamb & Aubergine Rice One Pot
This recipe serves 4 individuals and you’ll find the complete particulars beneath, together with some methodology pictures to assist information you. Any questions when you are making it, please do message me on social media (@myglutenfreeguide) or electronic mail me at laura@mygfguide.com.
In case you take pleasure in this gluten free lamb & aubergine rice one pot recipe, please do go away a overview on the recipe card beneath. It makes a world of distinction to me :). And it’s also possible to share pictures of your own home creations in my Cooking Membership on Fb.
Get pleasure from! Laura xxx
Yield: Serves 4
Levantine Lamb & Aubergine Rice One Pot
Prep Time:
5 minutes
Cook dinner Time:
35 minutes
Whole Time:
40 minutes
A scrumptious rice one pot with lamb, aubergine and levatine spices. Topped with pomegranate, roasted hazelnuts and recent mint.
Elements
- 200g basmati rice
- 2 aubergines
- 2 medium-sized pink onions
- 500g lamb mince (15-20% fats)
- 3 cloves garlic
- 1 tsp floor cinnamon
- 1 tsp floor cumin
- 1 tsp floor all spice
- 1 tsp garam masala
- 2 tbsp tomato puree
- 380ml rooster inventory
- 100g picked pomegranate seeds (about 1 pomegranate)
- 70g roasted hazelnuts, roughly chopped
- Half a bunch (about 10g) recent mint, leaves picked and stalks discarded
Directions
- Rinse the rice below working water after which place in a bowl, crammed with chilly water, to soak whilst you put together the aubergines. This soaking will assist take away the surplus starch type the rice.
- Slice the aubergines thinly (approx 0.5 cm slices). Take a big non-stick frying pan with excessive sides (and lid) and add a drizzle of olive oil. Cook dinner the aubergine slices in batches, till they’re begginign to melt, including further olive oil with every batch, and switch onto a plate. Put aside.
- Finely cube the pink onions and add to the pan with just a little olive oil. Cook dinner for five minutes over a medium-low warmth till softened.
- Add the minced lamb to the pan, flip the warmth as much as medium, and cook dinner for a few minutes till the lamb has turned from pink to brown.
- Now in goes the cinnamon, cumin, all spice, garam masala, minced garlic and tomato puree. Stir by the lamb and rice and cook dinner for a few minutes. Then add the aubergine slices and stir them by the rice, adopted by the rooster inventory.
- Unfold the rice into a reasonably even layer, lined by the inventory, deliver to the boil then flip right down to a low simmer (low warmth) and place the lid on the pan. Cook dinner for 20 minutes with the lid on, till the rice has soaked up the liquid. It must be completely cooked, but when nonetheless too agency, add an additional 20ml water and cook dinner with the lid on for an extra 5 minutes.
- Take the lid off, and switch the warmth as much as medium to assist in giving the rice a pleasant crispy backside. Cook dinner for a couple of minutes (watch out it doesn’t burn) whilst you put together the toppings. Then scatter the rice with the chopped hazelnuts, pomegranate seeds and mint leaves (roughly torn). Function a standalone dish or with a giant facet salad or pan fried, buttery cavolo nero. Scrumptious!
For extra scrumptious one pot dinners, you’ll discover a entire chapter of them in my cookbook Eat & Get pleasure from Gluten Free, which you’ll be able to preorder worldwide now! Or attempt these gluten free recipes to whet your urge for food:
Pleased cooking! Laura xxx
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