Sunday, 18 January 2009

Quick 'n Easy: Spiced Lamb Pilaf

I had some leftover lamb chops from a recent barbecue I knew we'd not just reheat and eat. So I trimmed off all the fat and bones and chopped them up into cubes. This recipe was just made up today, and it tastes pretty good so I thought I'd share it with you.

Spiced Lamb Rice Pilaf

2 cups rice, washed
4 leftover lamb chops, trimmed and cubed
1 brown onion, chopped finely
2 cloves garlic, crushed
1 tablespoon ground fennel
1 tablespoon ground cumin
1 handful of oregano leaves (from the garden), chopped
1 cup frozen peas
1 can 4 bean mix
1 tablespoon soy sauce
salt & pepper to taste

Wash and rinse rice and cook in a rice cooker.

Heat a dash of olive oil in a fry pan. Saute garlic and onion until tender and fragrant. Add in oregano, lamb and spices.

When the rice is almost cooked in the rice cooker, stir in peas (zapped in microwave oven for 2 minutes), beans and lamb mixture. Season to taste. Cook in rice cooker for a further 5 minutes.

Serve with chopped coriander or a handful of salad leaves if preferred.

Serves 4.

Preparation time: 10 minutes.

Cooking time: 40 minutes. (Really, it's just the time it takes to cook the rice in the rice cooker. The better part is spent twiddling your thumb!)
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