Lamb pilaf with almonds & raisins

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Lamb shoulder (diced)600 g (150 g)
• Basmati rice320 g (80 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Almonds60 g (15 g)
• Raisins60 g (15 g)
• Ground cinnamon2 g (0.5 g)
• Ground cumin4 g (1 g)
• Vegetable stock cubes12 g (3 g)

Method

1. Brown lamb with onion and spices; add water to cover and simmer 45 minutes.
2. Add rice, raisins and stock to cover by 1 cm; cook 15 minutes covered.
3. Top with toasted almonds.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten, Tree nuts, Sulphites — always check the labels of what you buy.