Lamb Pilaff with Tikka Masala Sauce
A tasty all-in-one mid-week meal, which cooks in under half an hour. Serve topped with Loyd's special Tikka Masala sauce and some tomatoes on the side
Created By: Roz Denny
Serves: 4
Ingredients
400g lean lamb mince
1 fat clove garlic, chopped
1-2 fresh green chillies, deseeded and chopped
1 tablespoon grated fresh root ginger
1-2 tablespoon sunflower oil, optional
250g easy cook basmati rice
500ml chicken stock or water, boiling
250g garden peas, frozen or fresh and shelled
2-3 tablespoons flaked toasted almonds
1 jar Loyd Grossman Tikka Masala Sauce
4 tomatoes, cut into quarters
small sprigs fresh coriander, to serve
sea salt and freshly ground black pepper
How to cook it
Heat a large frying pan (with a lid) until hot then dry fry the lamb, breaking up the lumps as you fry so the meat is crumbly. Pour off the excess fat.
Add the chopped garlic, chilli and ginger plus seasoning to taste. If necessary add some oil and cook for about 5 minutes.
Then stir in the rice and cook for a minute then mix in the hot stock or water. Bring to the boil then lower the heat, cover and simmer for 15 minutes.
Uncover and stir in the peas and almonds. Continue cooking for another 5 minutes until the peas are softened. Check the seasoning. Remove and stand for 5 minutes then fork through.
Meanwhile, heat the sauce until bubbling hot. Divide the pilaff between four warmed plates and spoon over the hot sauce. Garnish with tomato quarters and coriander and serve immediately.