Lamb Pilaf

November 05, 2020  /  Harriet Moran-Smith

INGREDIENTS

-1 onion, chopped (I use frozen, ready chopped stuff)
- 1 carrot, peeled and chopped
- 1 stalk of celery, chopped
- 350g diced lamb
- cinnamon
- 1 can of chopped tomatoes
- 350g brown rice
- 600ml lamb stock

METHOD

  1. Fry the onion, carrot & celery for around 10 minutes until they’re all soft

  2. Add the lamb and cook until it’s all browned

  3. Stir in 1/4 tsp of cinnamon, the chopped tomatoes, the rice and the stock

  4. Bring to the boil then cover with a lid and put in the oven for 30 mins at 150