Simple Dinners: Coconut lamb & mango pilau

Elevate your dinner with just a few ingredients and staple cupboard items. Combine juicy and tender lamb shoulder with creamy coconut, sweet mango, and aromatic rice. The richness of the lamb with the sweet, freshness of the mango makes this unique recipe both a warm and refreshing meal.

1 hour

2

Easy

• 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
• 1/2 tsp ground turmeric
• 120g coconut milk
• 1 ripe mango, peeled, pitted, and diced
• Salt and black pepper, to taste
• Garnish with fresh cilantro leaves

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.

Part of our Simple Dinners Braised Lamb Shoulder recipe series. See our other recipes here:

Lamb rogan josh curry
Lamb tagine