Spicy, robust and full of ginger our Shawarma Paste is the perfect addition to this hearty and comforting lamb pilaf.

Ingredients

2 Onions

500g Minced Lamb

3 Cloves Garlic

100g Fresh Ginger Peeled

3 tbsp Shawarma Paste

250g Frozen Peas

1 Small Cauliflower

250g Basmati Rice

700ml Boiling Water

Salt to Taste

2 tbsp Vegetable Oil

Ingredients

2 Onions

500g Minced Lamb

3 Cloves Garlic

100g Fresh Ginger Peeled

3 tbsp Shawarma Paste

250g Frozen Peas

1 Small Cauliflower

250g Basmati Rice

700ml Boiling Water

Salt to Taste

2 tbsp Vegetable Oil

1

Peel and dice the onion and grate the ginger and garlic. Heat the oil in a large heavy based pan on a medium heat, when hot add the onion, ginger and garlic and fry for 5 minutes. Add the lamb mince stirring constantly to break down lumps and add the Shawarma Paste.

2

Meanwhile chop the cauliflower into small pieces then add to the pan. Cook for a couple of minutes before adding the rice and peas, mix well. Add the boiling water and season with salt to taste. Reduce the heat to low and cover with a lid. Cook for 25 minutes or until the water is absorbed and the rice is cooked, before serving.

 

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