Lamb Pilaf

Name: Lamb Pilaf
Ingredients: 1 lb stewing lamb; 1 tablespoon curry powder; 1 onion, chopped; 2 garlic cloves, crushed; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 fresh chili peppers, diced or 1 dried chili; 2 tablespoons butter or 2 tablespoons margarine, plus more for serving; 2 1/2 2 1/2 cups chicken stock or 2 1/2 cups coconut milk; 1 teaspoon fresh ground black pepper; 2 tomatoes, chopped; 2 teaspoons sugar; 2 tablespoons scallions, chopped; 1 cup basmati rice; scallion, strips to garnish

15 ingredients

3 steps

Ingredients

1 lb stewing lamb
1 tablespoon curry powder
1 onion, chopped
2 garlic cloves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 fresh chili peppers, diced or 1 dried chili
2 tablespoons butter or 2 tablespoons margarine, plus more for serving
2 1/2 2 1/2 cups chicken stock or 2 1/2 cups coconut milk
1 teaspoon fresh ground black pepper
2 tomatoes, chopped
2 teaspoons sugar
2 tablespoons scallions, chopped
1 cup basmati rice
scallion, strips to garnish

Directions

1

Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
2

Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
3

Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.