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Title: Lamb & chickpea rice pot
Categories: Rice, Lamb
Yield: 2 Generously

1/2 tablesp. Sunflower oil
350 grams 12 oz lamb neck fillet, trimmed of fat, thickly
-- sliced
1 Red pepper, desired and chopped
1 Green chilli, deseeded and sliced
1 small Knob of fresh ginger, peeled and grated
250 grams Pack instant pilau rice (we used Uncle Ben's)
300 grams Can chickpeas, drained
20 grams Pack coriander, chopped

============================ SOURCE ============================
Good Food Magazine, November 2006, p. 23
-- Edited *RK* 10/29/2006 by
-- Ulrike Westphal

1. Heat the oil in a large pan, then stir-fry the lamb until it
starts to brown. Add the pepper and continue frying until it starts
to soften.

2. Stir in the chilli and ginger, cook for 2 mins, then tip in the
rice and chickpeas. Sprinkle over 3 tbsp water, then toss everything
together until heated through. Stir in the coriander and serve as it
is or with raita - either shop-bought or made by mixing plain yogurt
with grated cucumber and mint.

TIP: If you prefer to use basmati rice, tip half a mug of rice into
a pan with a mug of water. Bring to a boil, then cover and cook for
8 mins until tender. You could also fry 1 tbsp korma curry paste
with the chilli and ginger.

:PER SERVING 706 kcalories, protein 46g carbohydrate 58g, fat 34g
saturated fat 13g fibre 6g, sugar 5g, salt 3.21 g
:Easily doubled
:PREP 5 mins
:COOK 15 mins

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tagged with: food and drink, Rezept, recipe, Reis, rice, Kichererbsen, chickpeas, Lamm, Lamb