Lamb pilaf

Method

1. Heat 1 tbsp vegetable oil in a frying pan and gently fry a finely sliced onion for 10 minutes, then remove. Add 400g diced lamb neck fillet and brown all over.
2. Add 1 tbsp each ground cumin and ground coriander, 1 tsp each ground cinnamon and ground cardamom, and a good pinch of chilli flakes. Fry for 2 minutes, then remove.
3. Add 200g basmati rice to the pan, coat in the oil, then add 350-400ml chicken stock and bring to the boil.
4. Return the onion and lamb to the pan, season, cover and simmer gently for 10-12 minutes.
5. Stir in 150g plump raisins and a handful of chopped fresh coriander, then serve