African Lamb and Vegetable Pilau

Name: African Lamb and Vegetable Pilau
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb boneless lamb shoulder; 0.5 tsp dried thyme; 0.5 tsp paprika; 1 tsp garam masala; 1 garlic clove; 1.5 tbsp vegetable oil; 3.75 cup lamb stock; salt & freshly ground black pepper; 2 tbsp butter; 1 onion; 1 cup diced potato; 1 carrot; 0.5 red pepper; 1 cup sliced green cabbage; 1 green chili; 4 tbsp plain yogurt; 0.5 tsp ground cumin; 5 green cardamom pods; 2 garlic cloves; 1.5 cup basmati rice; 0.25 cup cashew nuts; salt & freshly ground black pepper

Lamb, potato and carrot simmered on the stove and spiced with paprika and garam masala for a Moroccan pilaf.

3 hr · Serves 4 · Medium

Method

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Time: Prep 120 min · Cook 60 min · 180 min total
Difficulty: medium

1
First make the meat curry. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper. Stir, cover, and leave in a cool place for 2-3 hours.
180 min
2
Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
6 min
3
Add the stock, stir, then cook covered for 35-40 minutes. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
40 min
4
To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
5 min
5
Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
10 min
6
Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked. Sprinkle in the cashew nuts and season to taste with salt and pepper. Serve hot.
20 min