I’m sure I’ve done something similar here before but I wanted to share this simple supper that I made last week. It’s full of flavour, economical and easy to pimp up with some extra sides and sauces.
- 1 onion, chopped
- 200g white basmati rice
- 125g lamb mince
- 2 carrots, sliced into batons
- A tablespoon of oil
- A heaped teaspoon of cumin seeds
- a heaped teaspoon of medium curry powder
- Half a veggie stock pot
- 400ml of boiling water
Soften the onions until translucent then put to one side. Fry lamb mince in heavy bottomed pot until browned and crispy, add softened onions, spices and fry for a minute. Then add rice and carrots and stir well so that the rice is coated in the oil. Add the water stock and cover with lid. Cook for about 14 min, turn the heat off and let it stand for five minutes. Open the pot and you should be engulfed in a steamy, lightly spiced cloud, mmmm, fluff gently and season to taste. Serve on its own, with yoghurt, chilli sauce, chutney or as part of a feast.
What are you having for dinner tonight?