THE MONTHLY RECIPE - (September 2009)

Moroccan spiced rice with lamb

Easy dish to use up plentiful supplies of fresh vegetables to boast you're 5-a-day this time of year. Serves 2.
 
Ingredients
225g lean lamb mince
1 small onion, sliced
1 clove of garlic, crushed (optional)
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon paprika
½ aubergine, diced
2 courgettes, diced
125g long grain rice
200ml/14fl oz lamb stock
225g/ ½ lb tomatoes, skinned, deseeded and diced
2 tbsp chopped fresh mint, plus a few extra leaves to garnish
 
Method
 
1. Heat a non-stick frying pan, dry-fry the lamb for 5 minutes, and then drain off any excess fat.
 
2. Add the onion, garlic, ginger, cinnamon and paprika and stir well.
 
3. Add the aubergine, courgettes, rice and stock then bring to the boil. Cover, and then simmer for 20 minutes until the stock has been absorbed and the rice is tender.
 
4. Add the tomatoes and mint, and then heat through. Spoon the pilaff into a warmed serving dish and scatter with a few extra mint leaves to serve.