Créé avec l’IA
Spicy Lamb, Truffle and Mushroom Rice Pilaf with Crisp Linguine
60 min 567 kcal par portion Moyen
Ingrédients
4 Portions
- Halal-certified lean lamb mince450 g
- Onion, thinly sliced300 g
- Garlic, minced30 g
- Tomatoes, diced600 g
- Mushrooms, quartered500 g
- Halal-certified mozzarella cheese80 g
- Limes2 medium
- Butter15 g
- Fresh black truffle15 g
- Dry linguine, broken into short pieces50 g
- Dry basmati rice250 g
- Fresh red chili, finely chopped25 g
- Halal-certified lamb stock500 ml
Instructions
- 1
Rinse the basmati rice under cold running water until the water is mostly clear, then drain it thoroughly.
- 2
Melt the butter in a large, heavy-based pan over medium heat. Add the broken linguine and cook for 3–5 minutes, stirring frequently, until crisp and deep golden. Remove the linguine with a slotted spoon and reserve it.
- 3
Add the sliced onion to the same pan and cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.
- 4
Add the lamb mince. Cook for 6–8 minutes, breaking it into small pieces, until browned and cooked through.
- 5
Stir in the garlic and chopped red chili, then cook for 1 minute until fragrant.
- 6
Add the quartered mushrooms and cook over medium-high heat for 5–7 minutes, stirring occasionally, until browned and their released moisture has mostly evaporated.
- 7
Add the diced tomatoes and cook for 8–10 minutes, allowing them to soften and the mixture to reduce slightly.
- 8
Stir in the drained rice and half of the crisp linguine, coating them evenly in the lamb and vegetable mixture.
