PILAFF OF LAMB WITH COURGETTES

aNOTHER DELICIOUS RECIPE FROM OUR RESIDENT CHEF

Enough for 4 but easy to make for 2

Ingredients:

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

Method:

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