Spiced Lamb, Pea and Cauliflower Pilaf
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 4 people
Spicy, robust and full of ginger our Shawarma Paste is the perfect addition to this hearty and comforting lamb pilaf.
Ingredients
-
2 Onions
-
500g Minced Lamb
-
3 Cloves Garlic
-
100g Fresh Ginger Peeled
-
3 tbsp Shawarma Paste
-
250g Frozen Peas
-
1 Small Cauliflower
-
250g Basmati Rice
-
700ml Boiling Water
-
Salt to Taste
-
2 tbsp Vegetable Oil
Method
- Step 0: Peel and dice the onion and grate the ginger and garlic. Heat the oil in a large heavy based pan on a medium heat, when hot add the onion, ginger and garlic and fry for 5 minutes. Add the lamb mince stirring constantly to break down lumps and add the Shawarma Paste.
- Step 1: Meanwhile chop the cauliflower into small pieces then add to the pan. Cook for a couple of minutes before adding the rice and peas, mix well. Add the boiling water and season with salt to taste. Reduce the heat to low and cover with a lid. Cook for 25 minutes or until the water is absorbed and the rice is cooked, before serving.
