Lamb Pilaf - cooking recipe

Ingredients

1 lb stewing lamb
1 tablespoon curry powder
1 onion, chopped
2 garlic cloves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 fresh chili peppers, diced or 1 dried chili
2 tablespoons butter or 2 tablespoons margarine, plus more for serving
2 1/2 2 1/2 cups chicken stock or 2 1/2 cups coconut milk
1 teaspoon fresh ground black pepper
2 tomatoes, chopped
2 teaspoons sugar
2 tablespoons scallions, chopped
1 cup basmati rice
scallion, strips to garnish

Preparation

Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.