Lamb and Carrot Pilau – Midweek Supper

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.

lamb pilau x

Serves 2/3


  • 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
  • Salt


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?


Pork and Fennel Meatballs with a Tomato Sauce

I may have accidentally copied this from Jamie Oliver, I had pork and fennel in my head as a good combination for meatballs, then Googled the concept and stumbled upon one of his recipes.  I skimmed it this morning and haven’t been back to it since, so I’ll tell you what I did and if you want to report me to the Jamie Oliver plagiarism police then do it, but just to be fair I’ll link to the recipe I peeked at earlier here:

Right then, so let’s just continue as if this was all my wonderful idea and I’ll give you the haphazard, rough list of ingredients, and maybe  you’ll have a go sometime or maybe you’ll order a takeaway, because after all, sometimes you just like to read about food, and then it makes you hungry and then you can’t be arsed to cook. 

Ok so ingredients…

A big pack of pork mince (this is bloody good value fare btw), also I can’t remember how much was in the packet I used and I don’t want to go rummaging through the bin so pah!

A couple of handfuls of breadcrumbs (gf for me)

An egg

1/2 an onion, finely chopped

About four teaspoons of fennel seeds, crushed – did I tell you, I bought a very lovely pestle and mortar from a big supermarket chain today, very reasonable and not associated with one of those megalomaniac celebrity chef’s that seem to be taking over the world with their brands (sorry Jamie, I know I nicked your recipe but you are on everything these days)

Salt and pepper

Method:  Mix up all the above ingredients in a big bowl with your hands, get in there, get sticky.  Then roll into balls.  Stick on a big tray and put into a hot oven for about 25 min until lightly browned.

Whilst these are cooking you can knock up a tomato sauce, so…

Chop up the other half of the onion, soften in a pan with some olive oil then add a chopped clove of garlic.  Once translucent, add tomatoes (I added a tin of chopped and a few old tomatoes that were rolling around the back of our fridge.  Add a pinch of sugar, a splash of balsamic, a teaspoon of veg bouillon, some salt and pepper, and oops, a squirt of ketchup.  Simmer away for a few min then blitz and sieve.  Oh yeah and taste this then add/alter the ingredients until it tastes good.  I was thinking this might be nice with a splash of cream in to go with these meatballs but we didn’t have any and I’m not buying anymore now because the holiday is nearly over and I have to start being a bit more sensible sometime.

Once done, chuck your cooked meatballs in the sauce and heat through.  I made some mash to go with mine, but clearly this would be good with pasta or rice even.  We’re very Irish in this household and love our spuds.

Gluten Free Finds…

This is probably about the best ready made ,gluten free bread I’ve found.  I’ve tried Genius but I can’t help finding it a bit dry and lets face it, it’s pretty expensive.  However Tesco’s have produced their own brand of gluten free bread and if you get it within a few days before the best before date you can even make a splendid soft sandwich out of it. 

Sainsbury's freefrom mince pies x 4

The other little beauties I found yesterday, and they are almost gone, are Sainsburys Free From Mince Pies.  I’ve never been a great fan of these little christmas pastry parcels but since becoming a Coeliac I have rather missed the opportunity to eat them and when wondering round my local Sainsbury’s I found them and thought hmm, why not?  They are lovely, moist, crumbly and sweet, with an almost caramel stickiness of mincemeat inside.  I had mine heated up with a little ice cream, mmm, let the festivities begin!

Saudi Asian Kheema – What Reshma Ate…

This dish is easy to prepare and popular because it contains basic ingredients thay can be found in a kitchen cupboard!

Saudi-Asian Beef Kheema With Mushrooms & Red Kidney Beans.

Serves 4.

You need:-

3-4 tbs vegetable oil.

1\2 kilo minced beef (lamb ok but beef is best).

2-3 large tbs garlic and ginger paste.

1 large onion chopped finely.

2 green chillies finely chopped.

3-4 curry leaves.

1 tbs fresh thyme (or to taste).

1 can red kidney beans, washed and drained.

I can of tinned tomatoes (puree it and keep aside).

1 box of mushrooms, sliced.

Salt, white pepper and black pepper to taste.

I bunch of fresh green coriander, chopped finely.

1 cup of water.

Optional- 2 large hard bolied eggs-sliced.


1. Fry chopped onion until nearly golden.

2. Add chopped chillies, thyme and curry leaves and let fry for a couple of mins.

3. Add minced beef and fry well. Add the garlic & ginger paste, salt and pepper to taste.

4. Add sliced mushrooms and fry. Give it a stir now and again.

5. Add pureed tomatoes. Let cook until oil appears on the surface. Give it an occassional stir. Once the oil appears, add one glass of water, mix and let cook for a further 10 mins.

6. Add kidney beans, mix and let cook for about ten mins. Taste it and see if you require more salt and pepper.

7. Garnish with freshly chopped coriander and sliced hard boiled eggs (optional).

Best served with a French baguette and a green salad.