250g Lamb (cubed straight from the supermarket)
Oil
Butter
1 Onion (finely chopped)
250g Long Grain Rice
600ml Veg or Chicken Stock
350g Cauliflower
100g Frozen Peas
1 Teaspoon Each Turmeric and Cumin
1/2 teaspoon Each Coriander and Chilli
Salt and Pepper to Taste.
Toasted Almond flakes (optional) to serve
Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Spatula
1 Plastic Spoon
The Good Bit
- Mix together a splash of oil in your bowl with the turmeric, cumin, coriander and chilli, then whack in your lamb and give it a good stir.
- Heat a splash of oil in the frying pan along with a good knob of butter (slightly more than you would butter a slice of toast with) and cook the onion until it begins to soften (4-5mins), then chuck in the lamb and its juices and cook for 3 minutes.
- Pour in the stock and add the rice then bring to the boil and cook for 10 minutes before adding the cauliflower, then stir in the frozen peas and cook until all the stock has gone (about 4 minutes) Season and serve! (you could top with a sprinkle of toasted almond flakes if you wanted to be fancy)
