Lamb pilaff

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. Heat oil in wok and add onion, garlic and spices. Cook to soften onion and sizzle spices.
  2. Add lamb and brown in pan. Add any remaining seasoning.
  3. Add rice and coat in spices.
  4. Add boiling water gradually (eventually around 3 times the volume of rice), stirring.
  5. The basmati takes around 10 minutes to cook so gradually add water until the rice is cooked and the mixture is fairly dry.

To serve:

Delicious when served with chutney and yoghurt.

Recipe tips:

Your local butcher, deli, greengrocer or supermarket counter can provide you with the exact amount of meat and fish you need.