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This lamb and aubergine rice one pot is a recipe I’ve been that means to share for AGES. It’s an completely scrumptious dinner I’ve been making at dwelling for the previous few months and I lastly discovered the time to put in writing all the small print down on this recipe submit.
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 word that this isn’t an genuine levantine dish, merely impressed by the spices and elements 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 usually are not a vital part of the topping. You possibly can substitute with pine nuts (in case you are 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 can find the total particulars under, together with some methodology images to assist information you. Any questions if you are making it, please do message me on social media (@myglutenfreeguide) or e mail me at laura@mygfguide.com.
If you happen to get pleasure from this gluten free lamb & aubergine rice one pot recipe, please do go away a overview on the recipe card under. It makes a world of distinction to me :). And you too can share images of your own home creations in my Cooking Membership on Fb.
Take pleasure in! Laura xxx
Yield: Serves 4
Levantine Lamb & Aubergine Rice One Pot
Prep Time:
5 minutes
Cook dinner Time:
35 minutes
Complete Time:
40 minutes
A scrumptious rice one pot with lamb, aubergine and levatine spices. Topped with pomegranate, roasted hazelnuts and contemporary mint.
Components
- 200g basmati rice
- 2 aubergines
- 2 medium-sized crimson 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) contemporary mint, leaves picked and stalks discarded
Directions
- Rinse the rice underneath working water after which place in a bowl, stuffed with chilly water, to soak when 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 additional olive oil with every batch, and switch onto a plate. Put aside.
- Finely cube the crimson onions and add to the pan with a bit of 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 prepare 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 prepare 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 all the way 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 needs to be completely cooked, but when nonetheless too agency, add an additional 20ml water and prepare dinner with the lid on for an additional 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) when 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 & Take pleasure in Gluten Free, which you’ll preorder worldwide now! Or strive these gluten free recipes to whet your urge for food:
Pleased cooking! Laura xxx
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