Lamb & chickpea pilaf

• Lamb mince400g
• Basmati rice300g
• Brown onions150g
• Chickpeas1 × 400g tin
• Ground cuminstore cupboard1 tsp (5g)
• Stock cubes1 cube
• Greek-style natural yoghurt100g

Plus salt and pepper. About £4.57 for the amounts used.

Method

1. 1

   Fry 400g lamb mince and 1 chopped onion in a large deep pan for 8 minutes. Spoon off any excess fat. Add 1 tsp cumin for 1 minute.

2. 2

   Stir in 300g rinsed rice and 1 drained tin chickpeas, then add 1 stock cube dissolved in 600ml boiling water.

3. 3

   Cover and cook gently for 15 minutes until the rice is tender and the liquid absorbed. Leave to stand for 5 minutes.

4. 4

   Season and serve with the 100g yoghurt.