Simple Dinners: Coconut Lamb & Mango Pilau

Time

Serves

Ingredients

• 1 pack Field & Flower Braised Lamb Shoulder (350g)
• 240g basmati rice
• 2 tbsp ghee (clarified butter)
• 1 onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 120g coconut milk
• 1 ripe mango, peeled, pitted, and diced
• Salt and black pepper, to taste
• Garnish with fresh cilantro leaves

Instructions

1. Remove the sous vide braised lamb shoulder from its packaging. Pat it dry with paper towels. Cut the lamb into bite-sized pieces and set aside.
2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain.
3. In a large pan, heat the ghee over medium heat. Add the chopped onion and sauté until it becomes translucent.
4. Stir in the ground cumin, ground coriander, and ground turmeric. Sauté for another minute to release the aromatic flavours.
5. Add the soaked and drained basmati rice to the pan. Stir to coat the rice with the aromatic spices. Pour in the coconut milk and bring to a gentle simmer.
6. Cover the pan with a tight-fitting lid and reduce the heat to the lowest setting. Let the rice cook for about 15-20 minutes, or until it's tender and the liquid is absorbed.
7. Fold in the cooked sous vide lamb pieces and diced mango. Season with salt and black pepper to taste. Allow the flavours to meld over low heat for a few minutes then serve with fresh cilantro leaves.