Photography: André Martin

Recipe by Jennene Plummer

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Lamb

Sumptuous and spicy: lamb pilaf

INGREDIENTS

2 tablespoons olive oil
2 onions, sliced
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
1 cup (200g) basmati rice
2 cups (500ml) chicken stock
2 cups (375g) chopped cooked lamb
½ cup (125ml) coconut milk or cream
¼ cup chopped coriander

METHOD

1. Heat oil in a large frying pan on high. Sauté onion, garlic and ginger for 2-3 minutes, until onion is tender.

2.Stir in spices and cook for 1 minute, until fragrant. Mix in rice. Cook, stirring, for 1 minute.

3. Add stock. Bring to boil, reduce heat and simmer, covered, for 15 minutes, adding more stock as required.

4.Stir in lamb and coconut milk. Season to taste. Heat gently for 5 minutes, stirring. Mix in coriander just before serving.

Tips: If desired, add sultanas and garnish with natural yogurt and cashews.


In pictures: Six ways with roast lamb