Ingredients

Steps

• Heat 15ml of oil in a pan and fry the onion for 4 minutes until soft.
• Add spices and bay leaf, frying for 2 minutes before stirring in the rice.
• Dissolve the stock cube in 400ml of boiling water and pour into the pan.
• Cover the pan and bring the mixture to a gentle simmer.
• Brown the lamb in a separate pan with the remaining oil for 2 minutes.
• Add lamb to the rice, then cook covered on low heat for 12 minutes.
• Transfer the rice to a bowl and garnish with coriander leaves.