Lamb Pilau | Shemin's Recipes

Ingredients

• Wash the rice in cold water until the water runs clear and leave to soak in warm water
• Heat 2 tablespoons of oil in a lidded frying pan over a high heat, then add the lamb. Sear the lamb until golden brown on all sides, then transfer to a plate and set aside
• Turn the heat down to medium and add the rest of the oil to the pan along with the onions. Then fry, stirring occasionally until soft, brown and caramelised
• When ready, fluff up the rice with a fork and sprinkle over the cashews and coriander, and serve piled high on a plate