200g diced lamb neck fillet, grass-fed is best
1 tbsp coconut oil
1 large white onion, peeled and sliced
1 clove garlic, peeled and sliced
2 inches ginger, peeled and grated
1 large chilli, finely chopped
2 tsp ground cumin
2 tsp ground coriander
Pinch of saffron
4 cardamom pods, squashed
400mls lamb or chicken stock
200ml carton of coconut milk
200g washed brown rice
1 large ripe mango, peeled and diced
Juice and zest 1 lime
½ red chilli, chopped
30g chopped coriander
I love adding fruit into a main dish, it brings bursts of freshness into each mouthful. The mango salsa in this recipe is also delicious alongside fish. Try it with a fillet of salmon for variation!
Preheat the oven to 180c.
Place a large casserole pan on the stove and turn the heat up high. Add the oil and when hot, add the lamb. Seal the lamb in the oil until golden on all sides. This will take about 5-6 minutes.
Once browned, remove the lamb from the pan and add in the onions. Cook for 4-5 minutes until they start to colour slightly, then add the garlic, ginger and all the spices. Cook for a further few minutes before adding back in the lamb, along with the stock and the coconut milk. Simmer for 1 hour until the meat is tender. This can either be done on top of the stove or in the oven.
After 1 hour, you can add your washed rice. Stir it around well in the lamb mix, replace the lid and cook for a further 30 minutes or until the rice is lovely and tender.
While your pilau is cooking, you can make your mango salad by mixing the chopped mango with the chilli, coriander, the lime juice and zest.
Serve the pilau straight from the pot with the mango salsa on top.