Lamb Pilaf

Name: Lamb Pilaf
Ingredients: 2 1/8 cups basmati rice; 1 tbsp vegetable oil; 1 inch piece fresh ginger, peeled and grated; 2 tsp mild curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 10.5 oz roast lamb, chopped; 2 None red peppers, deseeded, chopped; 2 cloves garlic, crushed; 2 oz dried apricots, chopped; .5 oz cilantro, coarsely chopped, plus extra for garnish; None None Plain yogurt, to serve

12 ingredients

3 steps

Ingredients

2 1/8 cups basmati rice
1 tbsp vegetable oil
1 inch piece fresh ginger, peeled and grated
2 tsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
10.5 oz roast lamb, chopped
2 None red peppers, deseeded, chopped
2 cloves garlic, crushed
2 oz dried apricots, chopped
.5 oz cilantro, coarsely chopped, plus extra for garnish
None None Plain yogurt, to serve

Directions

1

Rinse rice in cold water until water runs clear; drain well.
2

Heat oil in a large saucepan over moderate heat. Add ginger, curry powder and spices; cook and stir for 30 seconds or until fragrant. Add rice; stir to coat. Add 2 2/3 cups water and bring to a boil, stirring. Reduce heat and simmer, covered, for 12-15 mins or until water is absorbed. Remove from heat. Stand for 5 mins (don't lift lid).
3

Return pan to low heat. Add lamb, peppers, garlic, apricots and cilantro. Stir with a fork until lamb is heated. Garnish with cilantro and serve with yogurt.