Lamb and vegetable pilaf

Ingredients

• 300 g lamb, diced small
• 200 g rice
• 1 onion, chopped
• 1 carrot, diced
• 4 tbsp peas
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 500 ml unsalted stock
• 1 tbsp olive oil

Contains: None of the common allergens

Method

1. Brown the lamb in the oil with the onion; add the spices and carrot.
2. Add the rice and stock; cover and simmer 25 minutes until the rice is soft and the liquid absorbed. Add the peas for the last 5.
3. Chop your child's lamb small; salt the adults' plates.