2019-08-01 Eat Well

Spicy Pilaf

Middle Eastern-Style Lamb Con Carne

Spicy Pilaf

Recipe / Tilda

Serves: 2

1 tbsp vegetable oil

½ red capsicum, diced

1 small zucchini, diced

100g mushrooms, sliced

1 red onion, sliced

½ tsp chilli powder

200g lamb steak, thinly

sliced

1 pack Tilda Brown

Basmati Rice

Toasted flaked almonds

Heat oil in pan. Add capsicum, zucchini, mushrooms

and onion, sprinkle on the chilli powder and fry

gently for 3-5 mins until soft.

Add lamb and fry until cooked and lightly browned.

Finally, stir in rice and heat thoroughly.

Serve piping hot sprinkled with a few toasted

flaked almonds.

For a vegetarian option, simply exclude the lamb.

Middle Eastern-Style Lamb Con Carne

Recipe / Tilda

Serves: 6

2 tbsp olive oil

2 red onions, finely diced

1 red capsicum, finely diced

2 red chillies, deseeded

& finely diced

1 small bunch coriander,

stalks chopped, leaves torn

800g lamb mince

2 tsp dried oregano

1 stick cinnamon

2 tins chopped tomatoes

500mL vegetable stock

2 tbsp tomato purée

1 tin kidney beans, drained

1 tin black-eye d beans,

drained

Salt & black pepper

3 packs Tilda Pure Basmati

Rice

Sour cream, to serve

1 small punnet pomegranate

seeds

Heat oil in large lidded pan over medium heat.

Fry onions, capsicum, chillies and coriander stalks for 3-4

mins to soften, add mince and fry for another 4-5 mins until

mince has completely browned.

Stir in oregano and cinnamon stick and cook for further

2 mins.

Add tinned tomatoes, stock, tomato purée and beans.

Season to taste with salt and black pepper.

Bring mix to boil, then reduce heat to low and simmer for

30 mins.

Serve with rice sprinkled with coriander leaves, sour cream

and pomegranate seeds.

EatWell | 83

EWL026_082-083 SR Tilda-PR.indd 83EWL026_082-083 SR Tilda-PR.indd 83 7/30/2019 5:25:32 PM7/30/2019 5:25:32 PM

Spicy Pilaf

MiddleEastern-StyleLambConCarne

Spicy Pilaf

Recipe / Tilda

Serves: 2

1 tbsp vegetable oil

½ red capsicum, diced

1 small zucchini, diced

100g mushrooms, sliced

1 red onion, sliced

½ tsp chilli powder

200g lamb steak, thinly

sliced

1 pack Tilda Brown

Basmati Rice

Toasted flaked almonds

Heat oil in pan. Add capsicum, zucchini, mushrooms

and onion, sprinkle on the chilli powder and fry

gently for 3-5 mins until soft.

Add lamb and fry until cooked and lightly browned.

Finally, stir in rice and heat thoroughly.

Serve piping hot sprinkled with a few toasted

flaked almonds.

For a vegetarian option, simply exclude the lamb.

Middle Eastern-Style Lamb Con Carne

Recipe / Tilda

Serves: 6

2 tbsp olive oil

2 red onions, finely diced

1 red capsicum, finely diced

2 red chillies, deseeded

& finely diced

1 small bunch coriander,

stalks chopped, leaves torn

800g lamb mince

2 tsp dried oregano

1 stick cinnamon

2 tins chopped tomatoes

500mL vegetable stock

2 tbsp tomato purée

1 tin kidney beans, drained

1 tin black-eye d beans,

drained

Salt & black pepper

3 packs Tilda Pure Basmati

Rice

Sour cream, to serve

1 small punnet pomegranate

seeds

Heat oil in large lidded pan over medium heat.

Fry onions, capsicum, chillies and coriander stalks for 3-4

mins to soften, add mince and fry for another 4-5 mins until

mince has completely browned.

Stir in oregano and cinnamon stick and cook for further

2 mins.

Add tinned tomatoes, stock, tomato purée and beans.

Season to taste with salt and black pepper.

Bring mix to boil, then reduce heat to low and simmer for

30 mins.

Serve with rice sprinkled with coriander leaves, sour cream

and pomegranate seeds.

EatWell | 83