Ingredients

• 1 1/2 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs boiling water
• Pinch of saffron threads
• 625ml (2 1/2 cups) salt-reduced chicken stock
• 1 x 7cm cinnamon stick
• 300g (1 1/2 cups) basmati rice
• 25g (1/4 cup) flaked almonds
• 200g cup mushrooms, thinly sliced
• 400g lamb eye of loin (backstrap)
• 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
• 150g (1 cup) frozen peas
• 2 ripe tomatoes, coarsely chopped
• 1/4 cup chopped fresh continental parsley

Description

Lamb & Almond Rice Pilaf Recipe - Heat 1 Tablespoon Of Oil In A Large Saucepan Over Medium Heat. Add The Onion And Garlic And Cook, Stirring Occasionally, For 4 Minutes Or Until The Onion Softens. Meanwhile,...

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