PILAFF OF LAMB WITH COURGETTES
aNOTHER DELICIOUS RECIPE FROM OUR RESIDENT CHEF
Enough for 4 but easy to make for 2
50g / 2oz butter or margarine
225g / 8oz cold, cooked lamb, cut into 1cm / 1/2 inch cubes
175g / 6oz uncooked brown or white rice
1 medium sized onion, chopped
2 tablespoons of diced celery
2 tablespoons diced green pepper
1 small clove of garlic, crushed
200ml / 7 fl oz stock
1 tablespoon of Worcester Sauce
1/2 teaspoon of salt
A dash of pepper
125g / 4oz unpeeled courgettes, sliced in 1cm / 1/2 inch slices
25g / 1oz Parmesan cheese
Melt butter in a large, heavy saucepan
Add lamb, rice, onion, celery, green pepper and garlic. Cook, stirring, until rice is transparent
Stir in stock, Worcester Sauce, salt and pepper. Bring to the boil.
Lower heat, cover pan and cook for 10 minutes. If using brown rice, cook for 15 to 20 minutes.
Stir in courgettes and cook, covered, for 10 minutes longer
Serve sprinkled with parmesan.
The Village Kitchen