Spiced Lamb & Rice Pilaf

• Ground lamb(500 g)
• Basmati Rice(300 g)
• Onion(1)
• Carrot(1)
• Garlic(3 cloves)
• Peas(120 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Cinnamon(½ tsp)
• Turmeric(½ tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Chicken Broth(700 ml)

Method

1. 1

   Finely chop the {Onion}, dice the {Carrot}, mince the {Garlic}, roughly chop the {Fresh parsley}, and cut the {Lemon} into wedges. Rinse the {Basmati Rice} until the water runs mostly clear, then drain well.

   ~12 min

2. 2

   Heat the {Olive oil} in a large deep skillet or pot over medium-high heat. Add the {Lamb Mince}, {Onion}, and {Carrot}. Cook, breaking the lamb into small irregular pieces, until the lamb is no longer pink and the onion has softened. Stir in the {Garlic}, {Cumin}, {Cinnamon}, {Turmeric}, {Paprika}, {Salt}, and {Black pepper} for the last minute.

   ~10 min

3. 3

   Stir in the {Tomato paste} and cook briefly until it darkens slightly. Add the drained {Basmati Rice} and stir well so the grains are coated in the spiced lamb mixture.

   ~2 min

4. 4

   Pour in the {Chicken Stock} and bring to a boil. Reduce to low, cover, and simmer until the rice is tender and most of the liquid is absorbed.

   ~14 min

5. 5

   Scatter over the {Peas}, cover again, and cook until the peas are hot and the pilaf is fluffy.

   ~2 min

6. 6

   Take off the heat and rest for 2 minutes. Fluff through half the {Fresh parsley}. Serve with the remaining {Fresh parsley} and {Lemon} wedges on top or alongside for squeezing over.

   ~2 min