Lamb Pilaf

Okay, I know I haven't been blogging for ages but I promise I'm going to try to be more consistent :)

My aim is to post what I've made for dinner most nights and it begins here with a Lamb Pilaf!

I was so happy when my 2 year old scoffed it down! I just couldn't believe it, but then again, he loves rice and that's the main ingredient so I'm not completely surprised.

I came across this recipe on the taste.com.au website which by the way is one of my fave recipe websites. It's loaded with tasty everyday meals and a handful of good gourmet dishes. I just love that it compiles recipes from some of aussie's best food mags!

This Lamb Pilaf is slightly adapted from this Beef Pilaf recipe. It's not bad. I will definitely be making this one again. The kids eat it and it's easy to prepare. That ticks all the right boxes for a midweek meal!

Lamb Pilaf
(serves 4, approx 30 mins)

Ingredients

• 1 1/2 tablespoons olive oil
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 stick of cinnamon
• 300g lamb mince
• 1 cup basmati rice
• 2 cups chicken stock
• 250g punnet cherry tomatoes
• 1/4 cup currants
• 3 green onions, thinly sliced
• 1/2 cup flat-leaf parsley leaves

method

• Preheat oven to 180 degrees celcius
• Place the tomatoes in a baking dish, drizzle with oil and sprinkle with black pepper. Set aside
• Heat oil in a medium oven proof saucepan.
• Add spices and cook stirring for a minute.
• Add lamb and brown.
• Add rice, cook for a minute then add the stock.
• Bring to the boil and transfer to the oven with the lid on for about 20 mins or until the stock has been completely absorbed.
• At the same time, place the tomatoes in the oven to cook.
• Remove the rice and tomatoes from the oven.
• Stir into the rice the tomatoes, currants, green onions and parsley and stir through.
• Serve on its own or with some natural yoghurt, cucumbers and mint.

Enjoy!
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