Name: Lamb and cauliflower pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: holiday
Ingredients: 18.20 gm olive oil; 1 brown onion, peeled, diced; 3 garlic cloves, crushed; 350g lamb leg steaks, diced; 2.50 gm ground cumin; 1 tsp ground fennel; 62.50 ml currants; 400.00 gm jasmine rice, rinsed; 2 vegetable stock cubes; 875.00 gm boiling water; 450g (1/2 medium) cauliflower, trimmed into florets; 250.00 ml frozen peas; 1 lemon, rind finely grated; 250.00 ml flat-leaf parsley leaves, chopped; lemon wedges, to serve

Lamb and cauliflower pilaf

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Flavorful low-fat lamb pilaf with fragrant spices and fresh veggies.

Ingredients:

1 brown onion, peeled, diced
3 garlic cloves, crushed
350g lamb leg steaks, diced
2.50 gm ground cumin
1 tsp ground fennel
62.50 ml currants
400.00 gm jasmine rice, rinsed
2 vegetable stock cubes
875.00 gm boiling water
450g (1/2 medium) cauliflower, trimmed into florets
250.00 ml frozen peas
1 lemon, rind finely grated
250.00 ml flat-leaf parsley leaves, chopped
lemon wedges, to serve

Instructions:

In a large, heavy-based saucepan over medium heat, sauté onion and garlic in oil until just soft, about 2-3 minutes. Add the lamb and brown for about 5 minutes, stirring occasionally.
Combine cumin, fennel, currants, and rice in a saucepan. Crumble in stock cube, pour boiling water, and bring to a boil. Add cauliflower, cover, and simmer over medium-low heat for 12 minutes until rice absorbs stock. Remove from heat.
Mix in the peas, cover, and let sit for 10 minutes. Then, add in the lemon zest and parsley. Season with salt and pepper. Portion the pilaf into serving bowls and garnish with lemon wedges before serving.

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