This one-pot meal is so easy to make and is cooked in under 15 minutes. Just time to tidy everything away and you can sit down to a delicious meal knowing that there is very little washing up and the kitchen is straight. The pilaff will serve between 3-4 depending on whether you want hearty bowls full or you want to serve it along with a salad.
- Heat the oil in a flat bottomed paella-type pan and sweat the onion, celery, garlic and ginger for a few minutes. Add the lamb and continue to sweat until the vegetables start to soften.
- Add the spices and buckwheat and toss to combine with the vegetables.
- Add the stock, butternut squash and the raisins. Bring the pilaff to the boil, turn the heat to medium/low and cover with a tight fitting lid. Cook for 10 minutes, then toss in the frozen peas and cook for a further 2-3 minutes or until the buckwheat and vegetables are cooked.
- Season to taste with salt and pepper and sprinkle over the flaked almonds before serving.
Add a diced red pepper and cauliflower florets instead of the lamb. You could also add ½ -1 red chilli along with the garlic and ginger. Use a whole stock cube and add extra slivered almonds.