Lamb Sausage Pilaf

Name: Lamb Sausage Pilaf
Ingredients: 2 teaspoons oil; 6 lamb sausages merguez; 1 onion large, thinly sliced; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 2 ounces basmati rice; 3 cups chicken stock; 10 ounces corn; 1/3 cup currants; cilantro leaves chopped fresh, for garnish; tzatziki to serve

12 ingredients

2 steps

Ingredients

2 teaspoons oil
6 lamb sausages merguez
1 onion large, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 ounces basmati rice
3 cups chicken stock
10 ounces corn
1/3 cup currants
cilantro leaves chopped fresh, for garnish
tzatziki to serve

Directions

1

Heat oil in a large saucepan over high heat. Cook sausages for 8-10 mins, turning, until browned and cooked through. Transfer to a plate. Slice thinly. Cover to keep warm.
2

Add onion to pan and cook for 5-6 mins, until golden. Add spices and cook, stirring, for 1 min. Add rice then stock. Bring to a boil, stirring. Reduce heat and simmer, covered, for 12-15 mins, until stock is absorbed. Fluff rice with a fork and stir in sausages, corn and currants. Sprinkle with cilantro. Serve with tzatziki.