LAMB, COCONUT & MANGO PILAU
Try this fragrant and filling one-pot supper that works just as well with beef and chicken
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what's left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
- Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
- Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.82 milligram of sodium
MANGO PILAF
Make and share this Mango Pilaf recipe from Food.com.
Provided by gailanng
Categories Mango
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine rice, salt, broth, mango, onion and water in a mediium saucepan. Bring to a boil; cover and turn heat down to summer for 15 -18 minutes. Rice should be tender and all liquid absorbed.
- Stir in the pine nuts, basil, cumin, chili powder, cayenne into the rice. Pepper to taste and serve hot.
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