Spicy Lamb Pilaf with Lemon and Coriander

This dish is bursting with bright, fresh flavours from Chilli Pepper Pete’s Zhoug sauce, a green chilli sauce with lemon and coriander that’s originally from the Yemen. It makes the perfect partner to tender, slow-cooked lamb and golden saffron rice.

300g lamb neck fillet, cut into chunks
1 large onion
2 garlic cloves
Olive oil for frying
500ml chicken stock
3 tbsp Chilli Pepper Pete’s Zhoug
250g rice
A pinch of saffron
A splash of lemon juice
Fresh coriander, to serve

Serves 2-4

1. Heat a little olive oil in a heavy-bottomed saucepan, and brown the lamb for a few minutes. Transfer to a plate and then in the same pan, fry the chopped onion and garlic until soft.

2. Return the lamb to the pan and stir through 2 tablespoonfuls of Chilli Pepper Pete’s Zhoug sauce. Fry for a minute or two, then pour in enough chicken stock to half-cover the other ingredients. Bring to the boil and then turn the heat right down, put a lid on, and leave to simmer for two hours. Check it every now and then, and add more liquid if the meat starts sticking.

3. When the lamb is nearly done, fill a jug with boiling water from the kettle and add the saffron threads. Leave to stand for 10 minutes or so, to soak the threads, then pour into a saucepan and bring back to the boil on the hob. Add the rice and cook according to the instructions on the packet.

4. When the time’s up on the lamb, pop the saucepan under the grill for 5 minutes, or until the meat is just starting to brown and caramelize. Remove from the oven and break the meat up with a wooden spoon – it should be really tender and falling apart.

5. When the rice is done, drain it and mix with a little butter, a splash of lemon juice and a little more Chilli Pepper Pete’s Zhoug. Stir through the lamb, and serve sprinkled with fresh coriander.