Lamb Pilaff

Lamb Pilaff

200g lean lamb leg steak chopped into small pieces
2 onions finley sliced
1 garlic clove chopped finely
1 tbsp malt vinegar
1 tsp demerera sugar
1 red pepper diced
1 tbsp med curry powder
1 bay leaf
180g easy cook brown basmati
800 ml lamb or chicken stock made from 1.5 cubes
200g frozen peas
fresh coriander to garnish
150g 0% fat greek yogurt

Mist large lidded frying pan with lo fat spray & brown lamb over high heat. Remove from pan & set aside.

Add onion & garlic to pan, cover & cook gently for 5 mins til soft. Stir in vinegar & sugar & fry uncovered for 3 mins until golden & caramelised. Remove from pan & set aside.

Return lamb to empty pan with red pepper, curry powder & by leaf. Stir in rice & pour stock over. Season, bring to boil & simmer gently for 20-25 mins til rice is cooked & has absorbed all liquid. Add peas for final 5 mins of cooking & the onions just before serving.

Check seasoning & sprinkle with coriander before serving with the yogurt.

Another version:

Lamb Pilaf

Serves 4

No Count Recipe

Full Choice: 7½ pts per serving

400g lean lamb steaks cut into strips

1 onion, finely chopped

2 tsp ground coriander

2 tsp ground cumin

300g basmati rice, dry weight

150g spinach leaves

400g sweet potato, peeles & cut into cubes

2 chicken stock cubes

625 ml water

frylight

Lightly spray a large non-stick pan with oil spray.  Stir fry the lamb until just cooked, remove and set aside.

Over medium heat, gently cook the onion until soft & golden brown, about 5 min.  Add spices, stirring for 30 secs.  Add the rice, stir through thoroughly.  Add the swet potato, spinach, stock cubes and water and stir to combine.  Cover and bring to the boil.

Reduce heat to low, cook for approx 12 mins until liquid is absorbed.  Turn off the heat and stand for 5 mins or until the rice is tender.

Return meat to pan, toss through the mixture and fluff up the rice.

Serve.