Slow Cooker Scotch Lamb Pilaf

Slow Cooker Scotch Lamb Pilaf

Serves 4

Ingredients

  • 500g diced Scotch Lamb PGI shoulder

  • 2 x medium onions, thinly sliced

  • 130g dried apricots

  • 2 x tsp curry powder

  • 1 x 400g tin chopped tomatoes

  • 250g basmati rice

  • 1 x flat tsp ground cinnamon

  • 2 x cloves garlic, minced

  • 1 x reduced salt lamb stock cube (if you can’t find lamb, try a chicken or beef stock cube instead)

  • 600ml boiling water

  • Sea salt and black pepper

  • 1 x lemon

  • 4g fresh mint, finely chopped

  • 4g fresh parsley, finely chopped

  • 40g pine nuts

  • Scottish rapeseed oil

Cooking Method

Slow Cooker Method
1. Turn the slow cooker to high
2. Pour in the tinned tomatoes
3. Pour the boiling water over the stock cube and stir well to dissolve – pour into the slow cooker
4. Brown the meat and onions in some oil in a frying pan then add to the slow cooker
5. Add the garlic to the slow cooker along with the curry powder and ground cinnamon
6. Add the rice and mix well
7. Slice the apricots and add to the slow cooker, season with some salt and pepper
8. Put on the lid, reduce the heat to low and cook for 4 hours
9. Dry fry the pine kernels to light brown
10. Mix the herbs with the pine nuts and sprinkle over the dish before serving
11. Serve with a wedge of lemon to squeeze

Hob Method
1. Heat the oil in a large saucepan and fry the diced lamb to colour
2. Peel and thinly slice the onions
3. Peel and mince the garlic
4. Add the onions and garlic to the pan along with the curry powder and ground cinnamon – stir well and cook for a couple of mins
5. Add the tinned tomato and the boiling water, crumble over the stock cube and season with some salt and black pepper
6. Cut the apricots into thin strips and add to the pan
7. Bring to the boil, lower the heat and cover – cook for 60 mins, stirring occasionally
8. Add the rice and mix well
9. Cover the pan and cook for a further 5 mins ,then turn off the heat and leave the pan with the lid on for 15 mins to allow the rice to cook
10. Finely chop the mint and parsley
11. Dry fry the pine kernels to brown
12. Mix the herbs with the pine nuts and sprinkle over the pilau before serving
13. Serve with a wedge of lemon to squeeze

 

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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