This recipe is from the weight watchers "Real Food for real people" cookbook

Lamb, Mushroom And Sweet Potato Pilaf

Serves | 4
Points per Serving | 6.5
Prep | 10 minutes
Cooking | 35 minutes
Suitable for Freezing (without the mint leaves)


Ingredients


360g Lamb fillet, thinly sliced
1 tsp cumin seeds (I used ground cumin worked fine)
1 onion, finely chopped
200g button mushrooms, sliced
240g sweet potato, peeled and cubed (2cm)
1 1/4 cups (250g) Basmati Rice
2 1/2 cups chicken stock (made with stock cubes)
salt & freshly ground pepper to taste
2 tbs mint leaves (I didn't do this)



1. Coat a non-stick frypan with cooking spray and heat. Add the lamb and cumin seeds and cook for 2 minutes until the lamb has been browned. Remove from the pan.

2. Re-coat the frypan with cooking spray and brown the onion for 3 minutes while stirring. Add the mushrooms and cook for 2 minutes. Stir in the sweet potato, rice and stock and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.

3. Add the lamb, cover and cook for a further 15 minutes or until the rice is cooked. Season with salt and black pepper and garnish with mint leaves. (I found that I just needed to reheat the lamb in the pilaf as the rice was already cooked when it was time to add the lamb but it may be different for everyone)


This was extremely filling and extremely yummy definitely a dish for those who like big serves.

*hugs*
Cailin