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Ingredients

1 tablespoon olive oil
1 brown onion, peeled, diced
3 garlic cloves, crushed
350g lamb leg steaks, diced
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 cup currants
2 cups jasmine rice, rinsed
2 Massel vegetable stock cubes
3 1/2 cups boiling water
450g (1/2 medium) cauliflower, trimmed into florets
1 cup frozen peas
1 lemon, rind finely grated
1 cup flat-leaf parsley leaves, chopped
lemon wedges, to serve

Method

Step 1 Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until just soft. Add lamb. Cook, stirring occasionally, for 5 minutes or until browned.
Step 2 Add cumin, fennel, currants and rice. Stir to combine. Crumble over stock. Pour over boiling water and stir to combine. Bring to the boil. Add cauliflower. Cover. Reduce heat to medium-low and simmer for 12 minutes or until rice has absorbed stock. Remove saucepan from heat.
Step 3 Stir through peas. Cover and set aside for 10 minutes. Stir in lemon rind and parsley. Season with salt and pepper. Spoon pilaf into serving bowls. Serve with lemon wedges.

Lamb and cauliflower pilaf

How to make Lamb and cauliflower pilaf

Ingredients

Method