Lamb Pilaf

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb stewing lamb
• 1 tablespoon curry powder
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 fresh chili peppers, diced or 1 dried chili
• 2 tablespoons butter or 2 tablespoons margarine, plus more for serving
• 2 1/2 cups beef stock or 2 1/2 cups chicken stock or 2 1/2 cups coconut milk
• 1 teaspoon fresh ground black pepper
• 2 tomatoes, chopped
• 2 teaspoons sugar
• 2 tablespoons scallions, chopped
• 1 cup basmati rice
• scallion, strips to garnish

Recipe

• 1 cube lamb and place in a shallow glass or china dish. sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
• 2 melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
• 3 add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. add a little water if necessary to cover rice by 1 inch of liquid. simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. garnish with scallion strips.