Name: Lamb and capsicum pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup basmati rice; 1 tablespoon vegetable oil; 3 piece fresh ginger, grated; 2 teaspoon mild curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 cup frozen chopped roast lamb, thawed; 1/2 cup frozen capsicum and garlic, thawed; 1/3 cup diced dried apricots, chopped; 1/4 cup coriander, coarsely chopped , plus extra, to serve; natural yogurt, to serve

Lamb and capsicum pilaf

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 cup basmati rice

1 tablespoon vegetable oil

3 piece fresh ginger, grated

2 teaspoon mild curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cup frozen chopped roast lamb, thawed

1/2 cup frozen capsicum and garlic, thawed

1/3 cup diced dried apricots, chopped

1/4 cup coriander, coarsely chopped , plus extra, to serve

natural yogurt, to serve

Method

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 1/2 cups water. Bring to the boil. stirring.

3.Reduce heat; simmer, covered. for 12-15 minutes or until water is absorbed. Remove from heat. Stand for 5 minutes (don’t lift lid).

4.Return pan to low heat. Add lamb, capsicum and garlic. apricots and coriander. Stir with a fork until lamb is heated. Serve with yogurt; top with extra coriander.

You can make pilaf using long-grain white rice instead of basmati. Add chopped coriander to yogurt.
Note

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Ingredients

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