Revitalise Your Cooking Routine – Aztem Pilaf with Lamb and Angel Hair Pasta

Start your culinary journey this year with a dish full of tradition, bold flavours, and European inspiration. As part of the “EUROPEAN RICE” campaign, Aztem pilaf pairs tender lamb, European rice, and lightly toasted angel hair pasta to create a wholesome and satisfying meal.

Recipe: Aztem Pilaf with Lamb and Angel Hair Pasta

Ingredients:

• 1 cup European rice
• 500g lamb, cut into bite-sized pieces
• 1/2 cup angel hair pasta, broken into small pieces
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 3 cups chicken or beef stock
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Brown the lamb, then set it aside.
2. Add the onion and garlic to the pot, cooking until softened. Stir in the cumin and cinnamon.
3. Toss in the angel hair pasta, toasting it lightly and stirring often.
4. Add the European rice and return the lamb to the pot.
5. Pour in the stock, season with salt and pepper, and bring to a boil. Cover, reduce the heat, and let simmer for 20 minutes until the rice is tender and the liquid absorbed.
6. Fluff with a fork, garnish with parsley, and serve immediately.

This Aztem pilaf is a testament to the exceptional quality and adaptability of European rice. Its hearty flavours and simplicity make it an excellent choice for any meal.